Here is my simple recipe to make delicious curried stuffed eggplant also known as "Baingan Masala". In this quick and easy dish, small Indian baby eggplants are stuffed with onion, ginger, garlic, and a few earthy spices. The eggplants are cooked in the Instant Pot for an authentic-tasting Indian curry that is ready in just minutes.
Stuffed Eggplant is also called "Bharwan Baingan" in Hindi and "Bharli Vangi" in Marathi.
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 curried eggplant recipe that does not require any sautéing of onions or spices. The final dish is super flavorful with half the effort.
Pro Tips
- Baby eggplants are readily available at Indian grocery stores. Make sure to pick firm eggplants that have green and fresh stems. Also, try to pick the eggplants that are of similar sizes.
- Baby eggplants I use are about 2 inches long and 1.5 inches 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 seems undercooked, simply cook them on saute mode for 3 to 4 minutes with a glass lid on or keep the Instant Pot closed. The eggplant will continue to cook with remnant heat.
Steps
Step 1: Trim the eggplant stem and make 2 cross slits in each eggplant. Remember to not cut them all the way through.
Step 2: Mix all the ingredients for the filling and stuff it in each eggplant. If you have some extra you can simply top it over the eggplant when you are ready to pressure cook.
Step 3: Turn the Instant Pot to Saute mode and once it displays hot, add oil and mustard seeds. Allow the mustard seeds to pop which may take 2 to 3 minutes. Carefully add all the stuffed eggplants to the instant pot. Add any remaining stuffing. Add half a cup of water.
Step 4: Close the lid with the pressure value set to sealing. Select Manual/Pressure Cook and adjust the cooking time to 4 minutes on low pressure. Do a quick release and open the Instant Pot. Garnish with cilantro.
Serving
Serve stuffed baby eggplants with hot parathas or roti. Serve with steamed basmati rice or cumin rice for a gluten-free meal. Don't forget to add a side of cooling beet raita and a glass of
Storing
Refrigerate any leftovers. They will be good for 3 to 4 days. To reheat simply microwave or reheat on the stovetop in a small pan.
FAQ's
What is a good substitute for Baby Eggplant?
If you cannot find the small baby eggplant, you can also use the Japanese purple eggplant. Simply cut them into 2-inch pieces and make a cross slit going halfway through
Can I double this recipe?
You can easily double this recipe. The pressure cooking time will still be the same. It will just take a longer time for the Instant Pot to come to pressure
Love Indian curries? Check out my collection of 40 Instant Pot Curries
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Recipe
Instant Pot Stuffed Baby Eggplant
Ingredients
- 8 small baby eggplants
- 1 medium onion, grated or finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 tablespoon fresh grated coconut
- 1 teaspoon jaggery/brown sugar
- 1 teaspoon kosher salt
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- cilantro to garnish
Instructions
- 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 pressure release. Garnish with cilantro.
Video
Notes
- The eggplants I used were about 2 inches long and 1.5 inches 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 seems undercooked, simply cook them on saute mode for 3 to 4 minutes with a glass lid on or keep the Instant Pot closed. The eggplant will continue to cook with remnant heat.
Nutrition
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woodboneandstone says
I have heard good things about Instant Pot. The eggplant looks delicious!
Archana says
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.
Adrienne says
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.
Archana says
Fairtale eggplant sound delish for this recipe. All your substitutions were spot on. I am glad you enjoyed the flavors.
Ellanor Aquitaine says
Archana I love seeing your posts come up in my feed. Every one of your recipes (especially the aubergine ones) seem so yummy.
Archana says
Thank you Ellanor! I love aubergines and was so happy to see them cooked perfectly in the instant pot.
tingleurtastebuds says
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
Archana says
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.
Indu says
Looks great! Nice video too!
Archana says
Thank you Indu!
Jyoti's Kitchen says
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/
Archana says
Thank you Jyoti! I appreciate your thoughtfulness, I am unable to participate at this time due to my current commitments.
annika says
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!
Archana says
Thank you Annika, here is the stove top version of this recipe - http://ministryofcurry.com/stuffed-baby-eggplant/ Do give it a try.
annika says
Thank you so much! I will!
Antonia says
Looks delicious!
Archana says
Thank you Antonia! It is a simple but delicious recipe.
Yana says
This looks divine!
Archana says
Thank you Yana!
Swati Rao-Engel says
Can I make this with regular eggplant? I wasn't able to find baby eggplant.
Archana says
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!
Jean says
"1 tsp coriander and cumin powder"
Do you mean 1 tsp of each? or is this some combination blend of the spices?
Archana says
Jean, 1 tsp each of cumin and coriander powder.
Varsha says
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. 🙂
Archana says
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 🙂
Varsha says
Lemme know how it turns out. You can add lightly fried kand along with potatoes. THX 🙂
Varsha says
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.
Archana says
You are most welcome Varsha!
Jayati Shah says
Thank you Archana. Tried this stuffed eggplant in my IP and it was perfect. Keeping this as my go to recipe for baby eggplants.
Archana says
Hi Jayati! Thank you for your comments! So glad you enjoyed this easy eggplant recipe
My Real Dish says
Garam masala is one of my favorite spices! I've never stuffed and eggplant - you're inspiring me to get an instapot!
Archana says
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.
Krupa says
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?
Archana says
Hi Krupa, Yes in the newer models manual button is replace with pressure cook. I hope this helps.
Anu says
If I want to add potato to this recipe, would the time for IP still be 4 minutes?
Archana says
Hi Anu, Same time, just cut potatoes into small 1" cubes.
Jayasree says
Great recipe! I made this tonight and it was delicious! Looking forward to trying more of your instant pot Indian recipes.
Archana says
Thank you Jayashree for your lovely feedback. I can’t wait to hear how you like my other recipes.
Renu says
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.
Archana says
Hi Renu!! Yum, your chopped shrimp idea is too good. I will have to give it a try soon. Glad you enjoyed it.
Renu says
Awesome let me know how it turns out too.
Tania Espinas says
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.
Archana says
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!
Katharina Tropf-Kelleher says
Another delicious recipe, and so easy to prepare, thank you, Archana!
Archana says
You are welcome! So glad you enjoyed it.
Radhika Raj says
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.
Archana says
Thank you Radhika! It is my favorite curry too!