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    Home » Instant Pot Recipes

    Instant Pot Stuffed Baby Eggplant | Baingan Masala

    Published: Feb 16, 2017 · Modified: Feb 22, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 68 Comments

    532 shares
    Jump to Recipe

    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.

    Eggplant Curry in a white bowl, parathas in a plate and a bowl of beet raita.

    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.

    Jump to:
    • Pro Tips
    • Steps
    • Serving
    • Storing
    • FAQ's
    • Recipe

    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.

    Baby eggplant with vertical slits and a white bowl with the ingredients for the stuffing.

    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.

    • Instant Pot with oil and mustard seeds
    • Raw stuffed eggplant lined up in the Instant Pot for cooking

    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

    stuffed baby eggplants in a white serving bowl

    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

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    stuffed baby eggplants in a white serving bowl
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    4.69 from 44 votes

    Instant Pot Stuffed Baby Eggplant

    Stuffed baby eggplant cooked in Instant Pot with the authentic gravy made with onion, coconut, ginger, garlic, chili powder, turmeric and garam masala!
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 102kcal
    Author: Archana Mundhe

    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

    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

    Calories: 102kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 595mg | Potassium: 439mg | Fiber: 6g | Sugar: 8g | Vitamin A: 187IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

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    ♥ 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.
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    1. woodboneandstone says

      February 16, 2017 at 4:57 pm

      I have heard good things about Instant Pot. The eggplant looks delicious!

      Reply
      • Archana says

        February 16, 2017 at 5:49 pm

        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.

        Reply
      • Adrienne says

        July 23, 2018 at 10:03 pm

        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.5 stars

        Reply
        • Archana says

          July 23, 2018 at 10:07 pm

          Fairtale eggplant sound delish for this recipe. All your substitutions were spot on. I am glad you enjoyed the flavors.

          Reply
    2. Ellanor Aquitaine says

      February 16, 2017 at 5:31 pm

      Archana I love seeing your posts come up in my feed. Every one of your recipes (especially the aubergine ones) seem so yummy.

      Reply
      • Archana says

        February 16, 2017 at 5:50 pm

        Thank you Ellanor! I love aubergines and was so happy to see them cooked perfectly in the instant pot.

        Reply
    3. tingleurtastebuds says

      February 16, 2017 at 6:00 pm

      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

      Reply
      • Archana says

        February 16, 2017 at 6:04 pm

        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.

        Reply
    4. Indu says

      February 16, 2017 at 6:14 pm

      Looks great! Nice video too!

      Reply
      • Archana says

        February 16, 2017 at 6:17 pm

        Thank you Indu!

        Reply
    5. Jyoti's Kitchen says

      February 17, 2017 at 10:59 am

      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/

      Reply
      • Archana says

        February 20, 2017 at 3:31 pm

        Thank you Jyoti! I appreciate your thoughtfulness, I am unable to participate at this time due to my current commitments.

        Reply
    6. annika says

      February 20, 2017 at 10:40 am

      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!

      Reply
      • Archana says

        February 20, 2017 at 3:25 pm

        Thank you Annika, here is the stove top version of this recipe - http://ministryofcurry.com/stuffed-baby-eggplant/ Do give it a try.

        Reply
        • annika says

          February 21, 2017 at 8:34 am

          Thank you so much! I will!

          Reply
    7. Antonia says

      February 23, 2017 at 12:49 pm

      Looks delicious!

      Reply
      • Archana says

        February 23, 2017 at 2:36 pm

        Thank you Antonia! It is a simple but delicious recipe.

        Reply
    8. Yana says

      February 27, 2017 at 5:51 am

      This looks divine!

      Reply
      • Archana says

        February 27, 2017 at 9:57 am

        Thank you Yana!

        Reply
    9. Swati Rao-Engel says

      March 02, 2017 at 7:38 pm

      Can I make this with regular eggplant? I wasn't able to find baby eggplant.

      Reply
      • Archana says

        March 02, 2017 at 7:41 pm

        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!

        Reply
    10. Jean says

      March 18, 2017 at 2:35 pm

      "1 tsp coriander and cumin powder"

      Do you mean 1 tsp of each? or is this some combination blend of the spices?

      Reply
      • Archana says

        March 18, 2017 at 2:54 pm

        Jean, 1 tsp each of cumin and coriander powder.

        Reply
    11. Varsha says

      September 18, 2017 at 6:03 pm

      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. 🙂

      Reply
      • Archana says

        September 18, 2017 at 7:32 pm

        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 🙂

        Reply
        • Varsha says

          September 20, 2017 at 2:59 pm

          Lemme know how it turns out. You can add lightly fried kand along with potatoes. THX 🙂

          Reply
    12. Varsha says

      September 18, 2017 at 6:15 pm

      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.

      Reply
      • Archana says

        September 18, 2017 at 7:32 pm

        You are most welcome Varsha!

        Reply
    13. Jayati Shah says

      October 09, 2017 at 9:18 pm

      Thank you Archana. Tried this stuffed eggplant in my IP and it was perfect. Keeping this as my go to recipe for baby eggplants.

      Reply
      • Archana says

        October 09, 2017 at 9:30 pm

        Hi Jayati! Thank you for your comments! So glad you enjoyed this easy eggplant recipe

        Reply
    14. My Real Dish says

      October 12, 2017 at 10:30 am

      Garam masala is one of my favorite spices! I've never stuffed and eggplant - you're inspiring me to get an instapot!

      Reply
      • Archana says

        October 12, 2017 at 4:27 pm

        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.

        Reply
        • Krupa says

          December 22, 2017 at 2:44 pm

          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?

          Reply
          • Archana says

            December 22, 2017 at 4:22 pm

            Hi Krupa, Yes in the newer models manual button is replace with pressure cook. I hope this helps.

            Reply
    15. Anu says

      February 01, 2018 at 1:27 pm

      If I want to add potato to this recipe, would the time for IP still be 4 minutes?

      Reply
      • Archana says

        February 01, 2018 at 11:32 pm

        Hi Anu, Same time, just cut potatoes into small 1" cubes.

        Reply
    16. Jayasree says

      February 24, 2018 at 10:21 pm

      Great recipe! I made this tonight and it was delicious! Looking forward to trying more of your instant pot Indian recipes.

      Reply
      • Archana says

        February 24, 2018 at 11:08 pm

        Thank you Jayashree for your lovely feedback. I can’t wait to hear how you like my other recipes.

        Reply
    17. Renu says

      February 27, 2018 at 9:48 pm

      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.

      Reply
      • Archana says

        March 02, 2018 at 9:08 am

        Hi Renu!! Yum, your chopped shrimp idea is too good. I will have to give it a try soon. Glad you enjoyed it.

        Reply
        • Renu says

          March 06, 2018 at 10:28 am

          Awesome let me know how it turns out too.

          Reply
    18. Tania Espinas says

      June 06, 2018 at 6:27 pm

      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.

      Reply
      • Archana says

        June 07, 2018 at 10:57 am

        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!

        Reply
    19. Katharina Tropf-Kelleher says

      June 10, 2018 at 4:33 am

      Another delicious recipe, and so easy to prepare, thank you, Archana!

      Reply
      • Archana says

        June 10, 2018 at 1:20 pm

        You are welcome! So glad you enjoyed it.

        Reply
    20. Radhika Raj says

      July 25, 2018 at 4:41 pm

      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.5 stars

      Reply
      • Archana says

        July 25, 2018 at 5:32 pm

        Thank you Radhika! It is my favorite curry too!

        Reply
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    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.

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