Directions

1. Set pressure cooker to "sear", add oil, and press "start/stop". When hot, add eggplant and garlic. Sauté 5 minutes.

2. Add water. Close and lock lid. Set pressure cooker to "steam/veggies" and press "start/stop".
3. When done, quick release and make sure all pressure is released before opening lid. Carefully open and strain eggplant and garlic.
4. Place into a blender or food processor. Add parsley, salt, lemon juice, and tahini paste. Blend well. Season to taste, if necessary. Serve with pita bread or vegetables.