Baingan bharta, a classic Indian eggplant dish, takes minutes to make in an instant pot! You don’t need to go to a restaurant to enjoy this dish, because it’s easy to make at home.
If you haven’t tried this Indian eggplant recipe before then, you are in for a treat! It’s almost surprising to see how delicious eggplant can be especially when combined with caramelized onions, sweet tomatoes, and a blend of Indian spices. It’s lip-smacking good (smack. smack. mmm…)
Baingan bharta is traditionally made by charring eggplants directly over a flame or on a grill to give it a smoky flavor, but I’ve simplified the recipe to make it all in one pot, and I find that it tastes about the same. And truthfully, the ease of making this dish means that I make and enjoy it a lot more often.
As a toddler mom, making food quickly and easily is very important to me. Cooking homemade Indian food is also important to me. That’s why I love my instant pot – it helps me cook good food fast while keeping my hands free (to stop my mischievous toddler from getting into trouble… #tornadotony).
I hope you love this delicious mashed spiced eggplant recipe. Serve it with naan or basmati rice and maybe a couple of other dishes like my butter chickpeas or aloo methi or veggie biryani.
Instant Pot Baingan Bharta
Instant Pot Baingan Bharta
Ingredients
- 2 large eggplants
- 4 tablespoons oil of choice
- 1 teaspoon cumin seeds
- 1 onion diced
- 5 teaspoons minced garlic
- 1 teaspoon minced ginger
Spices
- 2 teaspoons coriander powder
- 2 teaspoons salt
- 1 teaspoon garam masala
- ½ teaspoon black pepper
- ½ teaspoon cayenne adjust to taste
- ½ teaspoon paprika
- ½ teaspoon turmeric
- 2 to matoes diced
- ¼ cup water
- Cilantro garnish
Instructions
- Peel the eggplants and chop them into chunks. Set aside.
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and once they turn brown, add the onion and stir-fry for 6-7 minutes, or until it starts to brown.
- Add garlic, ginger, spices, stir-fry for 30 seconds, then add tomatoes. Cook for 4-5 minutes, or until the tomatoes begin to break down.
- Add the eggplant and water, mix well.
- Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Open the lid and mash the eggplant. Press sauté and cook for 2-3 minutes to boil off any extra liquid if desired.
- Garnish with cilantro and serve.
Notes
- don’t have an instant pot? here is my stovetop method for making baingan bharta.
Amara says
This was so good I ate it straight with a spoon!! I added a cube of onion masala because my eggplants were huge. I also added 1/2 cup (instead of 1/4 cup) of water to avoid the burn warning and didn’t have to cook any water off at the end.
Ashley - My Heart Beets says
I’m so glad to hear that!
Radhika says
Is it possible to make this with the onion tomato masala? Is yes, please give directions.
Naveen says
I’m curious about this too! I’m thinking 1/2 cup onion masala to replace the tomato, onion, garlic and ginger and adjust spices?
DM says
Really quick and tasty dish, especially as leftovers. Baingan bharta is one of those foods where you can have your cake and eat it too as it is both very low calorie and creamy and rich. I found this dish to be lacking a bit of acidity so I added about a tablespoon of amchur powder at the end and it was better than what I’ve gotten at some restaurants.
Ashley - My Heart Beets says
Glad you liked it!
Roopa Shah says
Such quick and easy nutritious recipe! Came out perfect 👍🏼
Ashley - My Heart Beets says
Thanks, Roopa! Happy to hear that you liked it 🙂
Hayley M. says
This was delicious and the first time I’ve successfully made this dish at home. We did it with homegrown eggplants and tomatoes. My southern family is not very adventurous or up to take a lot of spice (not that this is “adventurous,” and I’ve been eating it from restaurants since college, but you know how limited some people’s pallet can be!) and they ate it up because they all blend so beautifully and balanced perfectly. Thank you for such a great dish!
Ashley - My Heart Beets says
Hayley, I’m so glad you liked this recipe! Thanks for letting me know how it turned out for you – glad your family liked it!
Magda Kosior says
I love this recipe however my instant pot always burns even if I put more than double the suggested water amount. In the end it works but I have to scrape a few times when it beeps at me and says burning.
Alicia says
A few people have asked about the amount of eggplant to use. I had 4 small instead of 2 large and the package indicated the weight as 1.75 lbs or 794 grams. Otherwise, I followed the recipe exactly and it was amazing! Hopefully that helps others to gauge the amount needed. 🙂
Nhi says
I made this tonight for my fiancé. We made the switch to a plant-based, vegetarian diet in July 2020 to be healthier, and this dish is one of our favorites at our local Indian restaurant. The recipe worked beautifully and was so quick! I didn’t feel like I was missing anything by not roasting the eggplant! The only change I’d maybe make is to use only half the cayenne. It was delicious, and it will definitely be a staple and a rotating dish in our kitchen. Thanks SO much, Ashley!
Ashley - My Heart Beets says
That’s so great to hear! Thanks for letting me know how it turned out for you 🙂
Robert says
Hi Ashley, trying this recipe today. I not able to locate any large eggplants, picked up a few smaller ones..can you tell me ;ball park) what amount total it should be..3lbs of eggplant?
Thanks, Robert
Niamh says
My hubby and I ABSOLUTELY LOVE this dish!!! I’ve made it multiple times and keep forgetting to comment! Thanks so much for sharing this recipe. It really is so delicious and easy!!
Ashley - My Heart Beets says
Niamh, that’s awesome! So nice to hear, thank you for sharing 🙂 Glad you’ve made it multiple times!