Using a knife, make two deep slits forming an X shape at the bottom of the eggplants, making sure to keep the stem intact. Set aside.
Press the sauté button then add the oil and allow it a minute to heat up. Once the oil is hot, add the onions to the pot. Stir-fry for 6-7 minutes, or until the onions begin to brown.
Add the garlic, ginger, spices and stir, then add the potatoes and mix well.
Add the eggplants and the water and mix well.
Secure lid, close the pressure valve and cook for 4 minutes at high pressure.
Open the valve to quick release any remaining pressure.
Garnish with cilantro and serve.