Eggplant & Black Olive Spread

Author

NuWave

Servings

6

Category

Sauces, jams & condiments

Ingredients

• 4 T extra-virgin olive oil, divided
• 2 lbs eggplant, skin peeled in strips, 2-inch cubes (Stripe eggplant by leaving some strips of skin)
• 4 cloves garlic, whole divided
• 1 t sea salt
• 1 c water
• ¼ c lemon juice, fresh
• 1 T tahini
• ¼ c black olives, pitted
• 1 T fresh thyme leaves
• Black pepper, fresh ground

Directions

1. Set pressure cooker to "sear" and add 3T oil. Adjust time to 10 minutes and press start/stop. When hot, add eggplant to cover bottom of pressure cooker. Sauté eggplant until one side is caramelized.
2. Add 3 cloves garlic. Flip eggplant once caramelized and add remaining eggplant, salt, and water.
3. Close and lock lid, set pressure cooker to "steam/veggies", and adjust time to 3 minutes. Press start/stop.
4. When done, quick release and make sure all pressure is released before opening lid.
5. Carefully open lid and drain out brown liquid in pressure cooker. Add 1 raw, peeled garlic clove. Add lemon juice, tahini, and black olives.
6. With an immersion blender, blend until smooth. Pour spread into serving vessel and top with thyme leaves, diced black olives, and a drizzle of olive oil.
7. Serve with toasted bread or crackers.