Cheap, easy, and makes a ton! I know this is going to be even better next time, because it was delicious even without the thyme and a mediocre sausage.
1. Halve the sausage to 1/2 lb, increase the beans to 3/4 lb.
2. Salt the beans while you’re soaking them.
3. Use spicy Italian sausage, casings removed. Add in some chipotle peppers, since even with 1lb of sausage it wasn’t that spicy.
4. Use paper towels to skim off the fat the goes to the top after cooking–it’s kind of gross.
5. It took around 15 minutes for the pressure cooker to reach pressure, for a total of nearly 30 mins of pressure cooking time. Then a slow release of 20 minutes.
My broiler is kind of non functional, so I was excited to try this as my first pressure cooker recipe. Admittedly, you don’t get the smoky flavor of true baba ganoush, even though you at least sear the eggplant in the pressure cooker before cooking it fully. However, the time savings pretty much make that worth it. 3 minutes at high pressure (plus 4-5 mins to reach pressure) is pretty amazing.
Also, my pressure cooker easily fit two large eggplants.
Next time, don’t forget the lemon juice. And add a ton more fresh garlic at the end. Other than
So delicious and fast! I used ground turkey and DOUBLED the recipe, and I’m glad I did! It made around 4 meal sized servings. I would add in more pasta next time, maybe double the original portion (i.e. 1 cup dry for a double recipe). I also added nearly an entire bag of chopped baby spinach, which worked out great.
Also, there was no need to add additional oil to the pan after browning the turkey.
UPDATE: USed TJ’s 10 minute farro, I think one package is probably good. I used two and it was a bit much. And don’t forget the lemon at the store!