Instant Pot Baingan Bharta (Mashed Spiced Eggplant)

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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.

instant pot baingan bharta by ashley of myheartbeets.com

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.

instant pot baingan bharta by ashley of myheartbeets.com

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 by ashley of myheartbeets.com

Instant Pot Baingan Bharta

instant pot baingan bharta by ashley of myheartbeets.com

Instant Pot Baingan Bharta

This is my favorite way to eat eggplant. I know mashed eggplant may not sound very appealing, but trust me this dish tastes way better than it sounds. Baingan bharta is typically made by first cooking eggplants on a stove or 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.
4.88 from 47 reviews
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Servings 3 -4

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

Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Alicia says

    5 stars
    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. 🙂

  2. Nhi says

    5 stars
    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!

  3. 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

  4. Niamh says

    5 stars
    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!!

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