Instant Pot Eggplant And Olive On Baguette
- 4 tbsp olive oil
- 4 garlic cloves
- 1/2 cup water
- 1/4 cup water
- 1/4 cup black olives pitted
- 1 tsp thyme dried
- 2 lb eggplant peeled and sliced
- 2 tbsp lemon juice
- 1 tsp extra virgin olive oil
- salt to taste
Place eggplant chunks in the bottom of instant pot.
Add oil and garlic in the instant pot and cook for about 5 minutes.
Now, add salt and water and close the lid.
Press the “Manual” button and cook for about 4 minutes on HIGH pressure.
Release the pressure naturally through the steam vent and open the lid.
Remove and discard the brown liquid and skin.
Add lemon juice, cooked and uncooked garlic cloves and olives.
Place everything in a blender and blend well.
Place it in a bowl and spoon 1 tablespoon of eggplant and olive mix on sliced and warm baguette slices.
Serve and enjoy!