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 stove-top recipe of the stuffed baby eggplant 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.
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. Allow the the mustard seeds to start popping which may take 3 to 4 minutes. Carefully add all the stuffed eggplants to the instant pot. Add any remaining stuffing. Add half a cup of water.
Close the lid with the pressure value set to sealing. Select Manual/Pressure Cook and adjust the cook time to 4 minutes on Low pressure. Do a quick release and open the Instant Pot. Garnish with cilantro.
Serve the perfectly cooked, stuffed baby eggplants with hot paratha, naan or pita bread.
Here is the video on how easily this dish can be cooked in an Instant Pot:
Pro Tips:
- The 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. It is better to set it for a lesser time to avoid overcooking.
- If the eggplant seem undercooked, simply cook them on saute mode for 3 to 4 minutes with a glass lid on or keep the Instant Pot closed. They eggplant will continue to cook with remnant heat.
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!
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- 6-8 small baby eggplants
- 1 medium onion, grated or finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh grated coconut
- 1 teaspoon jaggery/brown sugar
- 1 teaspoon kosher salt
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- cilantro to garnish
- 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.
Stuffing – Mix grated onion, ginger, garlic, red chili powder, turmeric, garam masala, ground coriander, ground cumin, fresh coconut, brown sugar and salt in a bowl. Mix all the stuffing ingredients well and stuff them in the eggplants.
Turn the instant pot to Saute mode and heat oil. Add mustard seeds and allow them to start popping. Carefully add all the stuffed eggplants to the instant pot. Layer any remaining stuffing on top. Add half a cup of water.
Close the lid with the pressure value set to sealing. Set for Pressure Cook/Manual for 4 mins on low pressure followed by a quick release of pressure. Garnish with cilantro.
Recipe Video
Notes:
- The 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. It is better to set it for a lesser time to avoid overcooking.
- If the eggplant seem undercooked, simply cook them on saute mode for 3 to 4 minutes with a glass lid on or keep the Instant Pot closed. They eggplant will continue to cook with remnant heat.
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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 New Jersey with my husband and two sons.
I have heard good things about Instant Pot. The eggplant looks delicious!
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.
I made this with some fairytale eggplants I picked up at the farmers market, subbing unsweetened flake coconut for the fresh coconut, two shallots for the medium onion and cumin seeds for the mustard seeds (it’s what I had on hand). Cooked up in my instant pot like a charm. Thank you! I’ll use a bit less water next time — especially if I use eggplants this small again — but otherwise it was perfect.
Fairtale eggplant sound delish for this recipe. All your substitutions were spot on. I am glad you enjoyed the flavors.
Archana I love seeing your posts come up in my feed. Every one of your recipes (especially the aubergine ones) seem so yummy.
Thank you Ellanor! I love aubergines and was so happy to see them cooked perfectly in the instant pot.
Yummy Archana. This looks so Delish. I saw your video in Facebook just today almost before you have posted the recipe. Thanks for sharing.
Meena
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.
Looks great! Nice video too!
Thank you Indu!
I have nominated you for the Blogger Recognition Award. I love all of your posts so much! I hope you will accept this award. For more information, please see my post – https://jyotiskitchenblog.wordpress.com/2017/02/17/blogger-recognition-award/
Thank you Jyoti! I appreciate your thoughtfulness, I am unable to participate at this time due to my current commitments.
I don`t have an instapot… but I love your stuffing recipe… I will give it a try and cook it as I normally do on the stove top!
Thank you Annika, here is the stove top version of this recipe – http://ministryofcurry.com/stuffed-baby-eggplant/ Do give it a try.
Looks delicious!
Thank you Antonia! It is a simple but delicious recipe.
This looks divine!
Thank you Yana!
Can I make this with regular eggplant? I wasn’t able to find baby eggplant.
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 tsp coriander and cumin powder”
Do you mean 1 tsp of each? or is this some combination blend of the spices?
Jean, 1 tsp each of cumin and coriander powder.
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. 🙂
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 🙂
Lemme know how it turns out. You can add lightly fried kand along with potatoes. THX 🙂
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.
You are most welcome Varsha!
Thank you Archana. Tried this stuffed eggplant in my IP and it was perfect. Keeping this as my go to recipe for baby eggplants.
Hi Jayati! Thank you for your comments! So glad you enjoyed this easy eggplant recipe
Garam masala is one of my favorite spices! I’ve never stuffed and eggplant – you’re inspiring me to get an instapot!
Thank you Thank you! I am not a gadget person and I never owned a slow cooker or crockpot but Instant Pot has changed my life.
I just started using Instant pot. This is my first recipe. It didnt turn out good as did some modification. In Instant Pot setting, how to set Manual 4mins ?? Do i need to do”Pressure cook” setting button after closing the lid?
Hi Krupa, Yes in the newer models manual button is replace with pressure cook. I hope this helps.
If I want to add potato to this recipe, would the time for IP still be 4 minutes?
Hi Anu, Same time, just cut potatoes into small 1″ cubes.
Great recipe! I made this tonight and it was delicious! Looking forward to trying more of your instant pot Indian recipes.
Thank you Jayashree for your lovely feedback. I can’t wait to hear how you like my other recipes.
Archana, This turned out real good I added a twist to your recipe. Chopped shrimp real small and made it spicy and with Mustard seeds sautéed kadhi patta. Rest just like you did stuff them and cooked It turned out yum thanks for your recipe and your guidance to use ip.
Hi Renu!! Yum, your chopped shrimp idea is too good. I will have to give it a try soon. Glad you enjoyed it.
Hi Archana–Just tried this recipe and OMG sooooo delicious! I wish there was more sauce though. Any pointers? Double the stuffing and double the water? I certainly don’t want to water it down.
Hi Tania! So glad you enjoyed this easy and yummy dish. Yes you can certainly double the stuffing and water for some sauce. Just layer extra stuffing on top of the eggplants. Same cook time. Let me know how you like it!
Another delicious recipe, and so easy to prepare, thank you, Archana!
You are welcome! So glad you enjoyed it.
Lovely recipe Archana. Simple, easy and quick. I tried it today in my IP with the only variation being I added a little bit of (about 1/2 cup) ground peanuts. The aroma of coconut and peanut was heavenly. This recipe is an absolute keeper. Thanks.
Thank you Radhika! It is my favorite curry too!