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Instant Pot Eggplant And Olive On Baguette
Course
snacks
Cuisine
Italian
Keyword
Eggplant And Olive On Baguette, olives
Prep Time
7
minutes
minutes
Cook Time
9
minutes
minutes
Total Time
16
minutes
minutes
Servings
8
Calories
102
kcal
Author
Corrie
Ingredients
4
tablespoon
olive oil
4
garlic cloves
½
cup
water
¼
cup
water
¼
cup
black olives
pitted
1
teaspoon
thyme
dried
2
lb
eggplant
peeled and sliced
2
tablespoon
lemon juice
1
teaspoon
extra virgin olive oil
salt
to taste
Instructions
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!
Nutrition
Calories:
102
kcal