Instant Pot Creamy Eggplant Dip

by | May 28, 2017

Instant Pot Creamy Eggplant Dip

by | May 28, 2017

Vegetarian. Vegan. Gluten-Free.

Three words that always scared me and if I was told that a prepared food were those things, I’d sneer my nose at it.

But then I realized I was just being a wimp.

Bob Warden’s Creamy Eggplant Dip is a SMART and SATISFYING alternative to the typical cream-based party dips.

This one has a fantastic consistency and flavor and you won’t feel guilty at all!  Best of all, it’s CRAZY easy to make right in the Instant Pot!

Here’s How I Made It!:

Let’s start with two large eggplants…

…cut into quarters length-wise and then halved (and leave the skin on for now).

Mix in some Italian seasoning with some water…

…and pour it into the Instant Pot…

…with the trivet inserted.

Take the quartered and halved eggplant and lay it on top of the trivet.  Secure the lid and cook on high pressure.

When done, the eggplant will be very soft.  Remove with tongs…

…and using a large spoon (or ice cream scooper), scoop out the eggplant meat and discard the skin when done (this is why we leave the skin on when cooking – it makes for a really simple and clear way to remove the eggplant meat)!

Put the scooped eggplant into a good blender or food processor.

Add in some lemon juice…

…salt…

…pepper…

…crushed garlic…

…fresh oregano…

…and olive oil.

Secure the lid…

…and pulse…

…until blended.

Pour the eggplant dip into a bowl and chill for a few hours.

Serve with whatever you want to dip in it!

There you have it – healthy food, made simple and delicious!

  • 2 decent-sized eggplants, skin-on and quartered lengthwise
  • 1/2 tsp of Italian Seasoning
  • 1 cup of water
  • 2 tbsp of olive oil
  • 1/2 lemon, juiced
  • 1 tbsp crushed garlic
  • 1 tbsp chopped fresh oregano (or 1 tsp of dried)
  • 1 tsp salt
  • 1/4 tsp pepper

Don’t be freaked out by eggplant and its tough first impression.  When it’s done cooking, it becomes so moist and soft, you’ll be in texture heaven!

  1. Fill the Instant Pot with the water and Italian seasoning. Add the trivet or steamer.
  2. Layer on the eggplant, skin side down and pile up on top of each other (it’s fine if it comes to the brim so long as the lid closes!)
  3. Secure lid and hit “Manual” or “Pressure Cook” High Pressure for 8 minutes
  4. Quick release
  5. Carefully remove the eggplant wedges with tongs from the pot and using a spoon (I found my ice cream scooper worked best), scoop the eggplant meat away from the skin and discard the skin. Discard the water in the pot as well
  6. Place the eggplant meat in a good blender or food processor and add all other ingredients
  7. Pulse a few times and transfer to a serving bowl. Serve hot or cold with your favorite chips or veggies to dip in.
  8. Enjoy!

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