Instant Pot Stuffed Baby Eggplant

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:

https://youtu.be/7L3jfW_qSO4

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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Stuffed baby eggplant in Instant pot

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Stuffed baby eggplant made in instant pot with the authentic gravy made in onion, coconut, ginger, garlic, chili powder, turmeric and garam masala!

Course: Entree

Cuisine: Indian

Keyword: stuffed eggplant

Servings: 4

Calories: 230 kcal

Author: Archana Mundhe

Ingredients

• 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

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, 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.

3. 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. 

4. 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

Recipe Notes

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. 

 

Nutrition Facts

Stuffed baby eggplant in Instant pot

Amount Per Serving

Calories 230 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 608mg26%

Potassium 1626mg46%

Carbohydrates 45g15%

Fiber 21g88%

Sugar 26g29%

Protein 7g14%

Vitamin A 360IU7%

Vitamin C 17.8mg22%

Calcium 68mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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