Instant Pot Eggplant Recipe – Spicy Indian Baingan Bharta

Last Updated on 2 months by Neha Deshmukh

Instant Pot Eggplant Recipe – Spicy Indian Baingan Bharta

Hey everyone! If you’re anything like me, you absolutely love a good, smoky eggplant dish. And let me tell you, this Instant Pot Baingan Bharta is a game-changer. It’s all the deliciousness of traditionally made Baingan Bharta, but ready in a fraction of the time. I first made this when I was craving the flavors of home but was seriously short on time – and it’s been a weeknight staple ever since!

Why You’ll Love This Recipe

This Instant Pot Baingan Bharta is seriously addictive. It’s packed with flavor, wonderfully smoky (even without an open flame!), and surprisingly easy to make. Plus, the Instant Pot does all the hard work for you, leaving you with more time to enjoy the meal with family and friends. It’s comfort food at its finest, and perfect with roti, rice, or even some warm naan.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 large eggplants
• 4 tablespoons oil
• 1 teaspoon cumin seeds
• 1 onion
• 5 teaspoons minced garlic
• 1 teaspoon minced ginger
• 2 teaspoons coriander powder
• 2 teaspoons salt
• 1 teaspoon garam masala
• ½ teaspoon black pepper
• ¼ – ½ teaspoon cayenne pepper (adjust to your spice preference!)
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 2 tomatoes
• ½ – 1 cup water
• Cilantro (for garnish)

Ingredient Notes

Let’s talk ingredients for a sec!

• Eggplant: I prefer the long, slender Indian eggplants for this, but any variety will work.
• Garam Masala: This is key to that authentic Indian flavor. Every blend is a little different, so feel free to use your favorite!
• Cayenne Pepper: Don’t be shy with the cayenne if you like a kick! Start with ¼ teaspoon and add more to taste.
• Regional Variations: Baingan Bharta varies across India. Some regions add green chilies, others use mustard oil, and some even include a touch of lemon juice at the end. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the eggplants and cut them into chunks. Don’t worry about being too precise here. Set them aside.
2. Now, set your Instant Pot to sauté mode. Heat the oil, then add the cumin seeds. Let them sizzle and pop until they become fragrant – this usually takes about 30 seconds.
3. Add the diced onion and sauté until it turns a beautiful golden brown. This will take around 6-7 minutes, so be patient!
4. Stir in the minced garlic and ginger, and cook for another 30 seconds until fragrant. Then, add the coriander powder, salt, garam masala, black pepper, cayenne pepper, paprika, and turmeric. Cook for another 30 seconds, stirring constantly, to bloom the spices.
5. Add the chopped tomatoes and cook until they soften, about 4-5 minutes.
6. Now, add the eggplant chunks and water to the Instant Pot. Give everything a good mix. Secure the lid and set the Instant Pot to pressure cook on high for 7 minutes.
7. Once the cooking time is up, do a quick-release of the pressure. Carefully open the lid.
8. Using a spoon, mash the eggplant to your desired consistency. Some people like it completely smooth, while others prefer a bit of texture.
9. Optional: If you want to thicken the bharta, switch the Instant Pot back to sauté mode and cook for 2-3 minutes, stirring frequently.
10. Finally, garnish with fresh cilantro and serve hot!

Expert Tips

• Smoky Flavor: While the Instant Pot doesn’t give you the exact same smoky flavor as cooking over an open flame, you can enhance it by broiling the eggplant chunks before pressure cooking.
• Don’t Overcook: Overcooked eggplant can become mushy. 7 minutes is usually perfect, but adjust based on your Instant Pot and the size of your eggplant chunks.
• Spice Control: Taste as you go! You can always add more spice, but you can’t easily take it away.

Variations

• My Family’s Touch: My mom always adds a pinch of amchur (dried mango powder) at the end for a lovely tangy flavor.
• Friend’s Favorite: A friend of mine loves to add a tablespoon of roasted peanuts for some extra crunch.
• Extra Veggies: Feel free to add other veggies like potatoes or bell peppers along with the eggplant.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your garam masala blend doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the cayenne pepper to ¼ teaspoon or omit it altogether.
• Medium: Use ½ teaspoon of cayenne pepper.
• Hot: Use ¾ – 1 teaspoon of cayenne pepper, or add a chopped green chili along with the garlic and ginger.

Festival Adaptations

Baingan Bharta is a popular dish during Indian festivals!

• Navratri: It’s often served as part of the Navratri thali, especially on days when onion and garlic are allowed.
• Diwali: It’s a delicious addition to any Diwali feast.

Serving Suggestions

Serve this Baingan Bharta with:

• Roti or naan
• Steamed rice
• A side of yogurt or raita
• A simple dal (lentil soup)

Storage Instructions

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

FAQs

What is Baingan Bharta traditionally made with?

Traditionally, Baingan Bharta is made by roasting the eggplant directly over an open flame until the skin is charred and the flesh is soft. Then, the flesh is scooped out and mashed with spices.

Can I make Baingan Bharta without an Instant Pot?

Yes! You can make it on the stovetop. Roast or grill the eggplant, then follow the same steps for sautéing the spices and mashing the eggplant.

How do I adjust the spice level in this recipe?

Adjust the amount of cayenne pepper to your liking. You can also add a chopped green chili for extra heat.

What is the best way to peel and prepare the eggplant?

Peeling the eggplant is optional, but it results in a smoother texture. You can use a vegetable peeler to peel it, or simply score the skin with a knife and blanch it in boiling water for a minute to make it easier to peel.

Can I freeze leftover Baingan Bharta?

Yes, you can freeze it! Store it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.