Eggplant & Roasted Red Pepper Dip

Clean and bursting with flavor from roasted red peppers and spices combined in one multi-cooker that does it all. 


  • 6 tbsp. olive oil
  • 6 eggplants, peeled and cut in 1-inch chunks
  • 1½ tbsp. minced garlic
  • 1 cup water (180g)
  • 1 tsp. salt
  • 1 bell pepper, finely chopped and baked
  • 2 tbsp. lemon juice
  • 1 tbsp. tahini
  • 1 tsp. cumin powder
  • pepper


  1. Select the [BROWNING FRY] menu option then press the [COOK] button to begin preheating the inner pot. 
  2. Once preheated, lightly coat the inner pot with olive oil.
  3. Add in the eggplants and stir occasionally with a heat-safe utensil. Cook for about 10 minutes or until tender. 
  4. Once the eggplant becomes tender, stir in water and salt.
  5. Select the [VEGETABLE] menu option then set the cooking time to 20 minutes. 
  6. Press the [COOK] button to begin the cooking cycle.
  7. Sauté the bell peppers in a frying pan until tender then add to the inner pot once 20 minutes of cooking time has elapsed.
  8. Drain the eggplant mixture then stir in 1 tablespoon of oil, lemon juice, tahini, salt, pepper, and cumin.
  9. Add the mixture to a blender and purée.
  10. Serve with bread or pita on the side.


We recommend a multi-pressure cooker with a browning feature like CUCKOO's 5-Quart/6-Quart Premium Multi-Pressure Cooker (CMC-ASB501F/CMC-ASB601F) made with premium materials for even heat distribution and ultimate browning.

Leave a comment

Please note, comments must be approved before they are published