• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Italian

    Instant Pot Eggplant and Red Pepper Spread

    Published: Jun 25, 2018 · Modified: Jan 24, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 27 Comments

    355 shares
    Jump to Recipe

    Eggplant and red pepper spread is a piquant ratatouille of soft-cooked eggplant, red peppers, and tomatoes with a perfect balance of spicy-tangy flavors and a hint of sweetness.

    The bright flavors of this dip remind me of the Indian Baingan Bharta, the Italian Caponata, and the Mediterranean Ajvar. This flavorful dish captures the complex flavors of many cuisines and is yet so easy to make.

    Eggplant and Red Pepper Spread in a white bowl

    For years, I have made this spread by first roasting the eggplant, peppers, and tomatoes in the oven and then finishing it on the stovetop with the remaining ingredients. Although this 2 step process worked well,  it is a bit time-consuming,  needing multiple pots, trays, etc. Plus, heating up the entire kitchen with the oven, especially in the summer months is not desirable at all.

    Eggplant and Red Pepper Spread
    Eggplant and Red Pepper Spread

    So, last year I decided to try this recipe in the Instant Pot. I love the Sauté function to 'roast' the eggplant and red peppers to add just the right amount of smokey flavors.

    Eggplant and Red Pepper Spread
    Eggplant and Red Pepper Spread
    Eggplant and Red Pepper Spread
    Eggplant and Red Pepper Spread

    A splash of white wine vinegar brightens the flavors of the roasted veggies while helping deglaze the pot and losing any browned bits stuck to the bottom of the pot. Add the remaining ingredients to the pot and pressure cook to seal in the flavors and nutrition.

    Eggplant and Red Pepper Spread
    Eggplant and Red Pepper Spread

    Finish the dish with a generous garnish of toasted pine nuts and fresh basil. This deliciously-tasting eggplant and red pepper spread is ready in just 20 minutes! Serve as an appetizer with a toasty baguette or stir-in with hot pasta, this dish is sure to impress your guests and even the pickiest child will ask for seconds.

    Eggplant and red pepper Spread

    Did you enjoy this eggplant dip? Do check out my easy Indian Baingan Bharta Recipe.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Print Recipe Pin Recipe Save Saved!
    4.91 from 10 votes

    Eggplant and red pepper spread - Instant Pot

    Eggplant and red pepper spread - a piquant ratatouille of soft cooked eggplant, red peppers and tomatoes with a perfect balance of  spicy-tangy flavors and a hint of sweetness.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Side Dish
    Cuisine: Italian, Mediterranean
    Servings: 4
    Calories: 173kcal
    Author: Archana Mundhe

    Ingredients

    • 2 tablespoons EVOO
    • 3 cups Italian eggplant cut into ½ inch cubes
    • 1 cup red pepper diced into ½ inch cubes
    • ½ cup diced tomatoes
    • ½ cup onions finely diced
    • 8 garlic cloves minced
    • 1 tablespoon white wine vinegar
    • 1 teaspoon kosher salt
    • ½ teaspoon red pepper flakes
    • ¼ cup water

    Garnish:

    • ¼ cup basil chopped
    • 2 tablespoons pine nuts toasted

    Instructions

    • Turn the Instant Pot to Saute mod and heat oil. Add eggplant and peppers. Cook for 5 mins, stirring few times, until the eggplant start to become golden brown. Cover with a glass lid to speed up the process.
    • Add white wine vinegar and deglaze the pot to loosen up any browned bit stuck to teh bottom of the pot. Add tomatoes, onions, garlic, salt, red pepper flakes  and mix well.
    • Add ¼ cup of water. Close the Instant Pot with pressure value to sealing. Pressure Cook(Hi) for 4 minutes followed by Quick Release.
    • Open the Instant Pot and mash the spread with a spatula. Garnish with basil and pine nuts. Serve with toasted baguette or pita chips

    Video

    Notes

    Note: This spread also tastes great over a bowl of pasta with olive oil or butter.

    Nutrition

    Calories: 173kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 596mg | Potassium: 606mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1395IU | Vitamin C: 57.8mg | Calcium: 45mg | Iron: 1.3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin
    « Easy Instant Pot Undhiyu
    Tandoori Chicken Lettuce Wraps »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. 4waystoyummy says

      June 25, 2018 at 6:48 pm

      Congratulations on your book! I pre-ordered my copy and look forward to the release. It is an interesting coincidence that I mailed my kid's cookbook to Ten Speed Press just today. Time will tell. I love your featured eggplant and red pepper spread. At first I thpought it might be like a muhammara dip recipe but actually feels more like bruschetta. Loving vegetables as I do, I know it'll be delcious and something new for me to try!

      Reply
      • Archana says

        June 26, 2018 at 1:55 pm

        Thank you for pre-ordering my book! And good luck with your kids cookbook. I look forward to hearing more about it. and yes The Eggplant spread can be related to so many dished muhammara, caponata, bruschetta or even Indian baingan bharta.

        Reply
    2. Blogtastic Food says

      June 25, 2018 at 9:41 pm

      This looks perfect for an appetizer (:

      Reply
      • Archana says

        June 26, 2018 at 1:55 pm

        Thanks Nick!

        Reply
    3. chefkreso says

      June 26, 2018 at 4:44 pm

      This spread looks most flavourful!

      Reply
      • Archana says

        June 26, 2018 at 5:43 pm

        Thank you! It is absolutely delicious.

        Reply
    4. nepaliaustralian says

      June 26, 2018 at 6:39 pm

      This look so amazing 🙂

      Reply
      • Archana says

        June 27, 2018 at 9:50 am

        Thank you!

        Reply
    5. Carol L. Pogust says

      June 27, 2018 at 1:26 pm

      Do you peel the eggplant first ? (I assume you do not, since the recipe does not state this.)

      Reply
      • Archana says

        June 27, 2018 at 4:24 pm

        Hi Carol, I do not peel the eggplant. It cooks really well in the Instant Pot.

        Reply
        • Carol L. Pogust says

          June 27, 2018 at 5:17 pm

          Thank you. I just made this for lunch, and it was a success ! Always glad for tasty variations to my fairly restricted diet.

          Reply
          • Archana says

            June 27, 2018 at 6:56 pm

            So glad you enjoyed this! Thank you for the feedback.

            Reply
    6. 4waystoyummy says

      June 27, 2018 at 8:12 pm

      First I wasn't 100 percent sure about how I feel about eggplant because I have had it where I liked it and then there were a few times I didn't(feel the same way about okra). However I had all the ingredients(I used Japanese eggplant) at home so I went ahead and made it today. It's out of this world! I will be having it with pasta tonight for dinner-absolutely love the flavors and simplicity. A small side note: it was a bit unclear when to add red peppers since they are mentioned in step 1 and 2. I added them with the eggplant(as well as the onion) on the saute step. I am making this for my next party appetizer!
      Thank you!

      Reply
      • Archana says

        June 27, 2018 at 8:37 pm

        Thank you! I am so glad you enjoyed this. I always double the recipe, use half as appetizer and then use half for pasta. And thank you for pointing out the typo in the recipe. In step 2 I meant red pepper flakes.

        Reply
      • Archana says

        July 02, 2018 at 10:57 am

        Hey there, I would appreciate if you can rate the recipe for me. The ratings can be added right on the recipe card. Thank you!

        Reply
    7. annika says

      June 29, 2018 at 9:28 am

      Wonderful recipe and the cover of your book looks amazing!! Congratulations again dear!

      Reply
      • Archana says

        June 29, 2018 at 10:55 pm

        Thank you Annika!

        Reply
    8. Louise Samson says

      June 29, 2018 at 3:54 pm

      Absolutely delicious! Thank you Archana. BUT I must be very slow (although experienced, cooking-wise) : it took me 50 minutes of prep time (pealing and finely chopping the garlic was mostly responsible for this). The rest was a breeze and...wonderful.

      Reply
      • Archana says

        June 30, 2018 at 6:17 am

        Thank you Louise for your lovely feedback. I have to agree that I didn't take into account the time to peel garlic. I usually buy pre-peeled container as we go through so much garlic. And I am so glad you enjoyed the flavors.

        Reply
    9. Laura says

      June 30, 2018 at 12:10 am

      Great post Archana - red peppers for me are close to the bottom of my list of favourite veggies - but I can just imagine how good they taste here bringing texture and sweetness....

      Reply
      • Archana says

        June 30, 2018 at 6:18 am

        Thank you Laura! The combination of vegetables adds very unique flavors to this dish. Many of my friends who do not like eggplant enjoy this. And red peppers add a nice touch of sweetness in this dish. Hope you try it.

        Reply
    10. Louise Samson says

      July 02, 2018 at 12:41 pm

      I wish i could get my hands on pre-peeled garlic!
      This recipe is delicious and totally worth the trouble. 5 stars!
      Can't wait to get your book. Thank you, Archana.

      Reply
      • Archana says

        July 02, 2018 at 1:38 pm

        Thank you Louise! I buy pre-peeled garlic from asian/korean grocery stores. They do make cooking much faster 🙂

        Reply
    11. Neha says

      January 09, 2019 at 3:18 pm

      I've been buying eggplants for over 2 months now trying out different versions to see what gets family sign off (trying to use veggies more easily available in grocery stores in the US and reduce dependence on Indian store)..this is the first one that has received universal love (the rest didn't even get majority). Absolutely loved it. Had it with a slice of sourdough for dinner, husband had it with rice for lunch, and i finished the rest plain..and all versions tasted amazing! Followed the recipe to the T except adding a stalk of celery since I have a bunch at home and trying to figure out how to use them. I love the spinach dal recipe as well. Hoping to see lot more vegetarian instant pot options using interesting veggies come up soon.5 stars

      Reply
      • Archana says

        January 09, 2019 at 10:39 pm

        Thank you for your lovely note. It made my day!! Do rate the recipes on recipe card. I will def post more vegetarian recipes ❤️

        Reply
    12. Lori says

      December 19, 2021 at 11:30 pm

      Made this tonight and it was delicious! Used a med-large eggplant and a large red pepper and pretty much doubled everything else - a can of fire roasted tomatoes for the tomato. Used an immersion blender for texture. Delicious on chips.5 stars

      Reply
      • Archana says

        December 20, 2021 at 1:33 am

        Thank you for the feedback.

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    355 shares
    • 76