Eggplant & Olive Spread - pressure cooker recipe

Name: Eggplant & Olive Spread - pressure cooker recipe
Prep time: 5 min
Cook time: 18 min
Yield: 4
Ingredients: 4 tablespoons olive oil; 2 pounds (1k) eggplant; 3-4 garlic cloves, skin on (reserve one to use fresh at the end); 1 teaspoon salt; 1/2 cup (125ml) water or use 1 cup (250ml) for electrics; 1 lemon, juiced (about 1/4 cup of juice); 1 tablespoons tahini; 1/4 cup black olives, pitted (reserve a few un-pitted for garnish); a few sprigs of fresh thyme (about a tablespoon of leaves); Fresh Extra Virgin Olive Oil

Eggplant & Olive Spread - pressure cooker recipe was pinched from <a href="http://www.hippressurecooking.com/pressure-cooker-eggplant-spread/" target="_blank">www.hippressurecooking.com.</a>

"This recipe uses some of the eggplant's own liquid to reach pressure so do not halve it without taking this into consideration. Subtract ½ cup (125ml ) water from your pressure cooker's required minimum..."

INGREDIENTS

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4 tablespoons olive oil

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2 pounds (1k) eggplant

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3-4 garlic cloves, skin on (reserve one to use fresh at the end)

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1 teaspoon salt

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1/2 cup (125ml) water or use 1 cup (250ml) for electrics

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1 lemon, juiced (about 1/4 cup of juice)

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1 tablespoons tahini

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1/4 cup black olives, pitted (reserve a few un-pitted for garnish)

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a few sprigs of fresh thyme (about a tablespoon of leaves)

•

Fresh Extra Virgin Olive Oil

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