Baingan Bharta – Instant Pot

Baingan Bharta Instant Pot? We know, sounds a bit crazy, but yes totally doable.

Baingan bharta is a classic Indian vegetarian dish cooked with smoky and flavorful roasted eggplant cooked in onions, garlic, tomatoes and chilies. Served with toasted naan or pita bread as a main course or serve it as a dip with some chips as an appetizer. This make ahead dish will be a hit either ways!

baingan bharta Instant Pot

This Baingan Bharta Instant Pot recipe is adapted from my stove-top version of baingan bharta. The traditional way to cook this recipe is to cook the whole eggplant over charcoal or direct fire. Given the mess it creates with the charred eggplant on open fire aka my indoor stove top burners, I cook this over the grill in the summers or in the oven.

Last summer, while my mom was with me, we experimented quiet a lot of dishes using eggplant. Baingan bharta was one of those. And although it is not as ‘instant’ as we would like, we were happy to see the flavors not being compromised. It tasted very similar to the oven broiled eggplant that is then cooked on stove top.

baingan bharta Instant Pot

So the most challenging part is to sauté the sliced eggplant 3-6 discs at a time until they start to get lightly charred. It tool me about 30 minutes to char and partially cook 2 medium eggplants. The process after that was super easy and since the eggplant is peeled before cooking, there is no mess trying to peel a hot charred eggplant.

You can also change up this Instant Pot Baingan Bharta  recipe by:

  • add mustard seeds instead of cumin or skip them altogther
  • add or skip green chilies
  • tomatoes and scallions for garnish are optional

3.8 from 5 votes
baingan bharta Instant Pot
Baingan Bharta Instant Pot
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 
Smoky and flavorful roasted eggplant dish cooked in onions, garlic and spices.
Course: Appetizer, Main Course
Cuisine: Indian
Servings: 4
Calories: 189 kcal
Author: Archana
Ingredients
  • 1.5 LB eggplants 2 medium
  • 4 tablespoon oil
  • 1/4 teaspoon cumin seeds
  • 1 large onion finely diced
  • 6 garlic cloves minced
  • 1 teaspoon green chilies minced
  • 12-15 curry leaves optional
  • 1/2 teaspoon turmeric
  • 2 to matoes diced and divided
  • 1 teaspoon salt
  • 1/4 cup scallions chopped
  • 1/4 cup cilantro chopped
Instructions
  1. Peel and slice the eggplants, about 1/4th inch thick slices.
  2. Set Instant Pot to saute(more) mode. Add 1/2 tablespoon of oil to the Instant pot and line up a single layer of eggplant slices. Cook on each side for 2 mins or until they get lightly charred. Use a glass lid to also help the eggplant cook.
  3. Take out the partially cooked slices, add more oil and cook the remaining eggplant sliced adding oil as needed. Set aside all the eggplant slices.
  4. Add 1 tablespoon oil to the Instant Pot. Add cumin, turmeric, onions, garlic, and green chilies, mix well and cook for 2 minutes.  Add 1/4 cup of water and deglaze the pot with a spatula clearing any browned bits from the pot. Add half of the tomatoes and mix well. Add the eggplant slices and salt. Close Instant Pot with pressure valve to sealing. Pressure cook for 4-6 minutes depending on the thickness of the slices and how much they are already cooked.

  5. Allow Natural pressure release or quick release after 5 mins. Open the Instant Pot and set it to sauté mode. Mash the eggplant slices with a spatula or potato masher. Add half of the remaining tomatoes, scallions and cilantro. Allow any excess water to evaporate. Garnish with remaining tomatoes, scallions and cilantro. Enjoy with toasted naan, pita bread or chips.

Nutrition Facts
Baingan Bharta Instant Pot
Amount Per Serving
Calories 189 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Sodium 596mg 25%
Potassium 464mg 13%
Total Carbohydrates 15g 5%
Dietary Fiber 6g 24%
Sugars 7g
Protein 2g 4%
Vitamin A 5.6%
Vitamin C 83.5%
Calcium 4.7%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Eggplant & Chicken in Garlic Sauce – Instant Pot

Eggplant & chicken in garlic sauce is my all-time favorite dish from the Chinese takeout menu. I LOVE eggplant and I like how it tastes so good with chicken and delicious hot, tangy and sweet garlic-based sauce. Served with hot fried rice this dish is my kind of comfort food to enjoy on a lazy Sunday! Continue reading “Eggplant & Chicken in Garlic Sauce – Instant Pot”

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! Continue reading “Stuffed Baby Eggplant – Instant Pot”

Roasted garlicky eggplant

IMG_6102

I love eggplants for their versatility and flavor. I like baby eggplants, the long Japanese eggplant, Italian eggplant – they all go so well with so many different cuisines. I love indian curries but to be honest sometimes even with my stocked up spice panty its quiet a lot of work and cleanup to make them. For my weeknight dinners I like simple and lighter recipes. Recipes that enhance the basic flavor of fresh veggies instead of masking them up with a ton of spice. Many people ask me if I cook everyday and if I spend a lot of time in the kitchen. My answer is – yes I do cook most days but I do not spend more than 45 minutes on my weeknight meals. Continue reading “Roasted garlicky eggplant”

Baingan Bharta

I LOVE eggplant! I have eaten it in many restaurants but my mom’s recipe beats them all in taste, texture and aroma. In my recipe I also add tomatoes to add the tangy flavor. I prefer charring the skin directly on my outdoor grill burner but I also sometimes broil it in the oven. Peel the charred skin, mash the eggplant and then saute with green chilies, garlic, onions, tomatoes and scallions.. yumm.

Here is a step by step recipe:

Roast the eggplant directly on a outdoor grill or broil on high for 20 mins until all the outside skin is charred and the eggplant gets mushy all over.

Continue reading “Baingan Bharta”

Stuffed Baby Eggplant

This spicy and earthy stuffed baby eggplant recipe is easy to make and full of flavor. If you like eggplant like I do, you will love this recipe. It is my mom’s  non-traditional stuffed eggplant recipe that does not require any sauteing of onions or the spices and yet comes out so flavorful!

Eggplant also known as  Brinjal in India is  very good source of dietary fiber,  potassium, vitamin C, vitamin B-6, and phytonutrient
contents that support heart health.

Here is a step by step recipe:

Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem.

eggplant1

Make 2 vertical cross slits going almost the end.

For the stuffing – Finely chop or grate onion, ginger, garlic. Add red chili powder, turmeric, garam masala, coriander and cumin powder, fresh coconut, brown sugar and salt in a bowl.

eggplant2

Mix all the stuffing ingredients well and stuff them in the eggplants.

eggplant3

Heat oil in a pan and add mustard seeds. Once they splutter gently line all the eggplants in the pan. Sprinkle any remaining stuffing on top. Cook covered on medium heat for 5 mins

eggplant4

Turn the eggplants over, mixing gently and cook covered for another 5 mins.

eggplant5

Turn off the heat and let them sit for another 5 mins. They will cook further with the steam. Garnish with Cilantro!

eggplant6

Recipe:

Prep time: 5 mins  Cooking time:15 mins    Total time: 20 mins

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
1/4 tsp turmeric powder
1 tsp jaggery/brown sugar
1 table spoon oil
1/2 tsp mustard seeds
cilantro to garnish
salt to taste

Directions:

  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. Heat oil in a pan and add mustard seeds. Once they splutter gently line all the eggplants in the pan. Sprinkle any remaining stuffing on top. Cook covered on medium heat for 5 mins.
  4. Turn the eggplants over, mixing gently and cook covered for another 5 mins.
  5. Turn off the heat and let them sit for another 5 mins. They will cook further with the steam. Garnish with Cilantro!

Serve with Hot Parathas!

Enjoy!