Stuffed Baby Eggplant – Instant Pot

I have been trying different recipes in the Instant Pot and I am truly loving the flavors and the ease of use. One of the best dishes I have made is the stuffed baby eggplants in Instant Pot. It is my newest discovery and I am loving the ease with which they can be cooked to perfection. I am so excited to share this authentic stove top recipe of the stuffed baby eggplants in my IP-DUO60 Instant Pot with a video!The original recipe of the stuffed baby eggplants that I had posted over a year ago, uses all raw ingredients for stuffing. This is my mom’s non-traditional stuffed eggplant recipe that does not require any sautéing of onions or the spices and yet comes out so flavorful! The recipe simply calls for a few fresh ingredients for the stuffing, like finely diced onions, grated coconut, cilantro, grated ginger and garlic along with few aromatic spices.

stuffed baby eggplant ingredients

Once you mix all the stuffing ingredients well and stuff them in the eggplants, the instant pot will do the rest of the magic.

Turn the Instant Pot to Saute mode and once it displays hot, add oil and mustard seeds. Let the mustard seeds crackle and then carefully add all the stuffed eggplants to the instant pot. Add any remaining stuffing. Add half a cup of water! This is a vey important step as the Instant Pot needs a little water to build the pressure. Close the lid with the pressure value set to sealing. Set for Manual for 4 mins on Low pressure followed by a quick release of pressure. Garnish with cilantro. Serve the perfectly cooked and spiced stuffed baby eggplants with hot and toasty naan, pita bread or parathas.

Here is the video on how easily this dish can be cooked in an Instant Pot:

Note: The baby eggplant I used were about 2 inch long and 1-1/2 inch thick excluding the stem. If your eggplants are bigger you may want to change the Manual setting to 5 mins. Its better to set it for a lesser time to avoid overcooking. If they are under done you can always sauté them for a few mins or set for additional time.

I love my Instant Pot IP-DUO60 so much that I finally went ahead and partnered with the makers of Instant Pot to bring it to you at discounted price. So go ahead and check out my brand new page – Sharing My Love of The Instant and order yours today!

Stuffed baby eggplant in Instant pot
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Stuffed baby eggplant made in instant pot with the authentic gravy made in onion, coconut, ginger, garlic, chili powder, turmeric and garam masala!
Ingredients
  • 6-8 small baby eggplants
  • 1 medium onion grated or finely chopped
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 tbsp fresh grated coconut
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • 1 tsp coriander and cumin powder
  • ¼ tsp turmeric powder
  • 1 tsp jaggery/brown sugar
  • 1 table spoon oil
  • ½ tsp mustard seeds
  • cilantro to garnish
  • salt to taste
Instructions
  1. Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem. Make 2 vertical cross slits going almost the end.
  2. Stuffing – Mix grated onion, ginger, garlic, red chili powder, turmeric, garam masala, coriander and cumin powder, fresh coconut, brown sugar and salt in a bowl. Mix all the stuffing ingredients well and stuff them in the eggplants.
  3. Turn the instant pot to Saute mode and once it displays hot, add oil and mustard seeds. Let the mustard seeds crackle and then carefully add all the stuffed eggplants to the instant pot. Add any remaining stuffing. Add half a cup of water. Note: This is a vey important step as the instant pot needs a little water to build the pressure.
  4. Close the lid with the pressure value set to sealing. Set for Manual for 4 mins on low pressure followed by a quick release of pressure. Garnish with cilantro.
  5. Note: The baby eggplant I used were about 2 inch long and 1-1/2 inch thick excluding the partial trimmed stem that I like to keep. If your eggplants are bigger you may want to change the Manual setting to 5 mins. Its better to set it for a lesser time to avoid overcooking. If they are under done you can always sauté them for a few mins or set for additional time.

 

28 thoughts on “Stuffed Baby Eggplant – Instant Pot

    1. Thank you! I have been using it for the last 3 months and have stopped using most of my other pots and pans. It is very easy and safe to use.

    1. Thank you Meena! This is my favorite eggplant recipe. It came out perfect in instant pot, you can always cook it on stove top too.

    1. Yes! Just cut them up to 2 inch squares. Instead of stuffing, you can just dump the stuffing over the eggplant chunks in instant pot. And I would reduce the cooking time by a minute. And don’t forget to quick release!

  1. I just made stuffed Chinese eggplant 1.5″ pieces, potatoes, 1 packet frozen surti papdi and lilva-tuvar in IP. my stuffing consist 3 bunch chopped cilantro, 1 cup fresh ground coconut, 3/4 12 oz packet frozed peas coarsely chopped in food processor, 1/2 cup crushed peanut, salt, sugar, green chili-ginger paste, fresh grated garlic, turmeric, red chili powder, cumin-coriander powder, garam masala, and oil. pinch of baking soda tuvar to cook properly.

    I had separately precooked frozen papdi with pinch of baking soda in pressure cooker.

    I layered after my tadka was done with oil, dry red chilies, mustard, cumin & carom (ajwain) seeds and hing.
    layered lilva & papdi, salt, haldi, red chili powder
    stuffed bengan-eggplant.
    I lightly fried potatoes and rolled them into extra stuffing and layered them on top.

    cooked sabji for about 10 min manual sealing.
    cancelled IP off once IP buzzed
    waited 1/2 hr to open and Voila my undhiya style sabji was done. 🙂

    1. Hi Varsha! Thank you for posting your detailed recipe. I have a pack of undhiyo veggies and now I know what to do with them 🙂

  2. BTW Thank you so much Archana for all your IP recipes. I kind of used this recipe to gauge what I had to do with the amt of sabji I was making.

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