Baingan bharta is a flavorful vegetarian eggplant dish full of flavor. You don’t need to go to an Indian restaurant to enjoy this classic Indian dish because it’s so easy to make at home, especially in an instant pot!
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 typically made by first cooking eggplants on a stove 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 I can make Indian food quickly and easily and have my hands free (to stop my mischievous toddler from getting into trouble… #tornadotony). If you are looking for more Indian instant pot recipes then be sure to check out my cookbook, Indian Food Under Pressure. You’ll find this recipe for baingan bharta in the book 🙂
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.