Have you been searching high and low for the fastest, most fuss-free, no-grill Baba Ganoush recipe? Look no further. This tangy, nutty dip that can be made days in advance of your gathering is here. Its secret weapon: the Instant Pot.

Begin your culinary venture by peeling and trimming 2 large eggplants. Slice them crosswise into beefy pieces. Next comes the flavorful and integral part, sear the eggplants in a generous splash of sesame oil on a High setting until they are tantalizingly browned, approximately five minutes. Follow with a liberal dousing of water and crushed garlic in the Instant Pot and pressure cook for a crisp eight-minute preparation. After cooking, allow the eggplant to rest for about 10 minutes. This crucial step allows for the excess water to be dispensed.

When serving, consider pairing your baba ganoush with crisp vegetables or a warm, toasted pita for an appetizing starter. It also makes a delightful spread for sandwiches and wraps. While not a traditional addition, we stand by incorporating plain whole-milk yogurt unless you're aiming for a 100% plant-inspired dip. The yogurt enriches the dip's creaminess while instilling a hint of tanginess.

Ingredients required are: 2 large eggplants (approximately 1 pound 10 ounces each), 1/4 cup toasted sesame oil, 1/2 cup water, 6 medium-sized garlic cloves, crushed, 1/4 cup tahini, 1/4 cup plain whole-milk yogurt, 2 teaspoons lemon zest plus 1 tablespoon fresh lemon juice, 2 teaspoons kosher salt, 1/2 ounce country white bread, finely crumbled (about 1/4 cup), 1/4 cup toasted pine nuts, 3 tablespoons extra-virgin olive oil, 2 tablespoons minced fresh flat-leaf parsley, and 1/2 teaspoon flaky sea salt.

In the absence of a grill, the Instant Pot truly comes into its own - delivering a rich, creamy, zesty baba ganoush that's sure to impress your guests. After draining, lightly crush the eggplant and garlic using a potato masher, maintaining some chunky bits for texture. Add tahini, yogurt, lemon juice, and kosher salt for that perfectly balanced finish.

Boost its appeal with a sprinkle of breadcrumbs composted with toasted pine nuts and olive oil, freshly crisped in a skillet. Complete this gustatory delight with a dash of parsley and lemon zest, then serve in a shallow bowl, drizzled with olive oil and a sprinkle of breadcrumb mixture and sea salt.

This quick and convenient recipe was conceived by talented culinary artist Adam Hickman and narrated into words by prolific food writer Jodie Kautzmann.