Finally, the no-grill, quick-cooking baba ganoush recipe you’ve been waiting for. A quick pressure cook in the Instant Pot helps create the perfect combination of textures without fussing with a grill. As an added bonus, this dip can be made up to 2 days in advance. Serve with fresh crunchy vegetables or grilled pitas for dipping.


Credit: Caitlin Bensel

Recipe Summary

20 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Peel eggplants; trim off and discard tops and bottoms. Cut each eggplant crosswise into 3 large pieces. Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand and model.) Add 2 tablespoons sesame oil to cooker; select HIGH temperature setting, and allow to preheat. Add half of the eggplant pieces to cooker; cook until well browned, about 5 minutes per side. Transfer cooked eggplant to a plate. Add remaining 2 tablespoons sesame oil to preheated cooker. Add remaining eggplant, and cook until well browned, about 5 minutes per side.

  • Return all eggplant to cooker; add 1/2 cup water and garlic. Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 8 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure.) Carefully turn steam release handle to VENTING position, and let steam fully escape. (The float valve will drop. This will take about 2 to 4 minutes.) Remove lid from cooker.

  • Remove eggplant and garlic from cooker, and place in a colander set over a bowl; let stand 10 minutes. Discard liquid in bowl. Transfer drained eggplant mixture to a medium bowl. Using a potato masher, mash until mostly mashed with some coarse pieces remaining. Add tahini, yogurt, lemon juice, and kosher salt; stir to combine.

  • Toss together breadcrumbs, pine nuts, and 2 teaspoons olive oil in a small skillet over medium-high, and cook, stirring occasionally, until crisp, 3 to 4 minutes. Remove from heat, and stir in parsley and lemon zest.

  • Place eggplant mixture in a shallow bowl, drizzle with remaining olive oil, and sprinkle with breadcrumb mixture and sea salt.