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 so 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. Because it helps me cook good food fast while keeping my hands free (to stop my mischievous toddler from getting into trouble… #tornadotony).Print
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.
- 2 large eggplants
- 4 tablespoons oil of choice
- 1 teaspoon cumin seeds
- 1 onion, diced
- 5 teaspoons minced garlic
- 1 teaspoon minced ginger
- 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 tomatoes, diced
- ¼ cup water
- Cilantro, garnish
- 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.
- don’t have an instant pot? here is my stovetop method for making baingan bharta.