Easy Instant Pot Baingan Bharta – Indian Spiced Mashed Eggplant. 1 Pot 30 Min. Serve as dip with flatbread or with curries or Dals. Add chickpeas to make a meal Vegan Glutenfree Nutfree Soyfree Recipe Stovetop option Jump to Recipe
Baingan Bharta translates to eggplant mash. The traditional bharta is a long process, Large eggplants are roasted over a flame or grill to char the skin. The skin is them removed and the partially cooked eggplant is mashed. Then added to a spiced onion tomato base and cooked to roast the eggplant with the spices and base.
In this instant pot version, cubed Eggplant gets pressure cooked with the onion tomato base, then mashed and cooked a bit to roast. Pressure cooking reduces the steps and also uses less bowls, vessels! I add some smoked paprika that adds a fresh smoked flavor that is generally there in this dish if the eggplant was charred and cookes. Some liquid smoke will do that too, although I find that a bit too strong.
This spiced eggplant mash also makes a great dip with some hot pita bread. Add some chickpeas to make this into a meal or serve with a side of chickpea curry or dals.
This bharta is 1 Pot, needs just 15 mins active time, is Easy and Delicious!
More Instant Pot Recipes (all have Saucepan Instructions too!)
- IP Tikka Masala Simmer Sauce GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- IP Lentil Chili. GF
- IP Mushroom Wild Rice Soup. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- IP Potato Chickpea Soup. GF
Tips to get the charred/roasted flavor
- Finish with fresh Smoked Paprika or some liquid smoke
- Char the eggplant skin on the high flame just lightly, then peel and cube and proceed to cook.
- Char the flatbread! Yes, char the roti or flatbread you are serving with so that it has black spots or burnt edges. Together the meal will have a roasted flavor. 🙂
Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant
- 2 tsp (2 tsp) oil
- 1/2 tsp (0.5 tsp) cumin seeds
- 3/4 cup (120 g) onion (chopped)
- 1 inch (1 inch) ginger (finely chopped)
- 5 cloves (5 cloves) of garlic (finely chopped)
- 1 (1 ) hot green chilli (such as serrano - finely chopped)
- 1 tsp (1 tsp) turmeric
- 1/2 tsp (0.5 tsp) garam masala
- 1 tsp (1 tsp) ground coriander
- 1/2 tsp (0.5 tsp) smoked paprika
- 1 large (1 large) tomato (diced)
- 1 large (1 large) eggplant (peeled and cubed into small about half an inch cubes)
- 3/4 tsp (0.75 tsp) salt
- 1/2 cup (125 ml) water
- 1/3 cup (48.33 g) peas
- 1/4 cup (4 g) cilantro
- Set your instant pot to sauté, once it has heated up, add oil. Let the oil heat up and add the cumin seeds. Cook for half a minute. Add the onion, ginger, garlic, green chili and a good pinch of salt. Cook for 3 minutes.
- Add all the ground spices and mix well. Then add the tomato and allow to cook for 2 minutes. Mash the larger pieces of tomato and deglaze with a tbsp of water if needed.
- Once the tomato is tender, add the eggplant, salt, water and give it a good mix. Cancel sauté mode, close the lid, then pressure cook for 9-10 minutes. Let the pressure release naturally.
- Open the lid and mash the eggplants really well using a potato masher. Taste and adjust the salt and flavor as needed. Add 1/2 teaspoon of liquid smoke for additional smoky flavor. Press sauté mode and cook for 3 minutes, stirring occasionally, (cook a few mins longer for thicker and more roasted) then add the peas and cilantro and mix in. Cancel sauté.
- Serve hot and garnish with additional cilantro, pepper flakes and sprinkle smoked paprika.
- Follow step 1 and 2 over medium heat in a skillet. Add the eggplant and cook for 2 mins to brown some edges. Add salt and water. Cover and cook until the eggplant is tender.
- Mash the eggplant. And continue to cook for another 5-8 minutes. Taste and adjust the salt and flavor. Add liquid smoke if needed. Add peas and cilantro and take off heat.