Step 1

Peel the skin off the eggplant using a vegetable peeler. Chop the top and bottom of the eggplant off. Once peeled with bottom and top removed, the eggplant should weigh about 12 oz. Then, chop the eggplant lengthwise into 1” x ½” strips (more or less). Chop the strips in half once horizontally.

Step 2

Hit the “Sauté” button on the Instant Pot Pressure Cooker and add 2 tbsp of the garlic-infused olive oil. While the pot is heating up, sprinkle the eggplant strips on their two largest sides with salt. Once the display on the Instant Pot reads “Hot,” ensure the oil is evenly covering the bottom of the pot. Using tongs, add half of the eggplant strips, and sear on a single side for 3 minutes without disturbing. Gently remove strips with tongs to a plate, add 1 tbsp of oil to the pot, and add strips back to the pot to sear on the other side for 3 minutes. Remove seared strips to a plate. Repeat these steps for the other half of the eggplant strips, adding 1 tbsp of oil between batches and flips (you should have ½ tbsp of oil remaining once you’re done searing). If the eggplant is sticking greatly to the point of ripping apart, add a bit more oil (minor sticking will occur, which is okay).

Step 3

Once all the eggplant strips have been seared, hit “Cancel” on the Instant Pot and pour in cold water. Wait about 15 seconds, then scrape the bottom of the pot clean with a plastic spoon. Add the trivet or a vegetable steamer basket to the inner pot and place all the strips on the trivet or in the steamer.

Step 4

Close the lid, set the pressure release valve to “Sealing,” hit the “Manual” or "Pressure Cook" button, and set the timer for 2 minutes.

Step 5

Once the cooking cycle has completed, quick release the pressure. Open the lid, and using tongs, remove eggplant strips to a colander and place in the sink to cool and drain for a few minutes.

Step 6

Add the eggplant to a large mixing bowl. Mash with a potato masher until your desired chunkiness.* Add tahini, lemon juice, ½ tsp sea salt, 1/8 tsp smoked paprika, and the remaining ½ tbsp of garlic infused olive oil to the bowl and stir until well mixed. Taste the baba ganoush and adjust seasonings, tahini, lemon juice, and garlic-infused olive oil as desired.

Step 7

Using a spatula, scrape into a serving bowl. Eat using your favorite dipping foods. Paleo / Whole30 / Low FODMAP options: raw vegetables such as sliced carrots, cucumbers and red bell peppers. Low FODMAP options (but not Paleo/Whole30): gluten-free, low FODMAP crackers, gluten-free, low FODMAP pita (if you can find it – I have yet to locate it) or pita chips.