Instant Pot Stuffed Baby Eggplant Recipe – Spicy Indian Curry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Stuffed Baby Eggplant Recipe – Spicy Indian Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for flavorful, relatively easy Indian dishes that pack a punch. This Instant Pot Stuffed Baby Eggplant recipe is exactly that. I first made this a few years ago when I was craving something comforting and a little bit different, and it’s been a family favorite ever since. The small eggplants are so cute, and the spicy, savory stuffing is just divine. Plus, the Instant Pot makes it surprisingly quick!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s relatively quick – ready in under 20 minutes! The Instant Pot does all the heavy lifting, keeping the eggplants tender and the flavors melded. It’s also wonderfully flavorful, with a beautiful balance of spice, sweetness, and savory notes. And honestly, stuffed baby eggplants just look so appealing on the plate!

Ingredients

Here’s what you’ll need to make this delicious curry:

• 8 small baby eggplants
• 1 medium onion, finely diced (about 150g)
• 1 teaspoon ginger, grated (about 5g)
• 1 teaspoon garlic, minced (about 5g)
• 1 teaspoon red chili powder (adjust to your spice preference!)
• 0.25 teaspoon turmeric powder (about 1g)
• 1 teaspoon garam masala
• 0.5 teaspoon ground coriander (about 2g)
• 0.5 teaspoon ground cumin (about 2g)
• 1 tablespoon fresh grated coconut (about 7g)
• 1 teaspoon jaggery (about 5g)
• 1 teaspoon kosher salt
• 1 tablespoon oil
• 0.5 teaspoon mustard seeds
• 0.5 cup water (about 120ml)
• 0.25 cup cilantro, chopped (about 10g)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results!

Baby Eggplant Varieties

These little guys are sometimes called Indian eggplants or baby brinjals. They’re much more tender than larger eggplants and have a slightly sweeter flavor. You can usually find them at Indian grocery stores, but some well-stocked supermarkets carry them too.

Spice Blend Breakdown

Don’t be intimidated by the spice list! Each spice plays a crucial role. Red chili powder provides the heat, turmeric adds color and earthy flavor, garam masala brings warmth, and coriander and cumin offer a fragrant base. Feel free to adjust the chili powder to your liking.

The Role of Jaggery in Indian Cooking

Jaggery is unrefined cane sugar, and it adds a lovely molasses-like sweetness that balances the spices beautifully. If you can’t find jaggery, you can substitute with brown sugar, but jaggery has a unique flavor that’s worth seeking out.

Fresh Coconut vs. Dried Coconut

Freshly grated coconut is always best for flavor and texture. However, if you can’t get your hands on fresh, unsweetened desiccated coconut works well too. Just use about 1 tablespoon.

Regional Variations in Stuffing

Stuffing variations are endless! Some people add peanuts, sesame seeds, or even a little bit of besan (gram flour) to the mix. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, trim the stems of the baby eggplants, leaving about ½ inch attached. Then, carefully make two vertical cross slits in each eggplant, being careful not to cut all the way through. This helps the stuffing get inside and cook evenly.
2. In a bowl, combine the diced onion, grated ginger, minced garlic, red chili powder, turmeric powder, garam masala, ground coriander, ground cumin, grated coconut, jaggery, and salt. Mix everything well – this is your flavorful stuffing!
3. Now, carefully stuff each eggplant with the spice mixture, gently opening the slits to accommodate the filling. Don’t overstuff them, but make sure they’re nicely packed.
4. Set your Instant Pot to the ‘Sauté’ mode. Add the oil and once it’s hot, add the mustard seeds. Wait until they start to pop and splutter – this usually takes 2-3 minutes.
5. Gently place the stuffed eggplants into the Instant Pot. Pour in any remaining stuffing mixture and add ½ cup of water.
6. Close the lid, making sure the valve is set to ‘Sealing’. Pressure cook on ‘Low’ for 4 minutes.
7. Once the cooking time is up, do a quick pressure release. Carefully open the lid and garnish with chopped cilantro.
8. Serve hot with roti, rice, or a cooling raita!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Selecting the Best Eggplants

Look for firm, shiny eggplants with no blemishes. They should feel heavy for their size.

Achieving the Right Spice Level

Start with 1 teaspoon of red chili powder and taste as you go. You can always add more, but you can’t take it away!

Preventing Eggplant from Becoming Mushy

Don’t overcook the eggplants! 4 minutes on low pressure is usually perfect.

Instant Pot Safety Tips

Always follow the manufacturer’s instructions for your Instant Pot. Be careful when releasing the pressure.

Preparing the Stuffing Ahead of Time

You can make the stuffing a day ahead and store it in the fridge. This saves time when you’re ready to cook.

Variations

Want to switch things up? Here are a few ideas:

Vegan Stuffed Eggplant

This recipe is already naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustments

• Mild: Reduce the red chili powder to ½ teaspoon.
• Medium: Stick with 1 teaspoon of red chili powder.
• Hot: Add 1 ½ teaspoons or more of red chili powder, or add a pinch of cayenne pepper.

Festival Adaptations

My aunt always makes this during Navratri, as it’s a delicious and satisfying vegetarian dish. It’s also great for Diwali celebrations!

Air Fryer Stuffed Eggplant

You can also make this in an air fryer! Air fry at 375°F (190°C) for 15-20 minutes, flipping halfway through.

Serving Suggestions

This curry is fantastic with warm roti or steamed rice. A side of cooling raita (yogurt dip) is also a must! My kids love it with a simple cucumber and tomato salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Can I use larger eggplants for this recipe?

You can, but the cooking time will need to be increased. Larger eggplants also don’t absorb the flavors as well as the baby ones.

What can I substitute for jaggery?

Brown sugar is the best substitute, but it won’t have the same unique flavor. You can also use maple syrup, but use a little less as it’s sweeter.

How do I adjust the cooking time for different Instant Pot models?

Cooking times may vary slightly depending on your Instant Pot model. Start with 4 minutes and check for doneness. If the eggplants are still firm, add another 1-2 minutes.

Can this be made on the stovetop?

Yes! You can sauté the eggplants in a pan with a little oil until they’re tender and the stuffing is cooked through. It will take longer than the Instant Pot method.

What is the best way to prevent the eggplants from discoloring?

Eggplants tend to discolor when exposed to air. To prevent this, you can soak them in water with a little lemon juice for about 10 minutes before stuffing.

Can I freeze leftover stuffed eggplant?

While you can freeze it, the texture may change slightly. It’s best enjoyed fresh.

Enjoy this recipe, and let me know what you think in the comments below! I love hearing from you all. Happy cooking!