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Instant Pot Baingan Bharta Recipe – Spiced Mashed Eggplant

December 4, 2018 By Richa 49 Comments

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  

Instant Pot Baingan Bharta Recipe - Indian restaurant style Spiced Mashed Eggplant. 1 Pot 30 Mins. Serve as dip with flatbread or with curries or Dals. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #VeganRicha

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!

Instant Pot Baingan Bharta - Indian Spiced mashed eggplant in a white bowl, side view, on a grey napkin

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Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant. Serve as dip with flatbread or with curries or Dals. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #VeganRicha  Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant. Serve as dip with flatbread or with curries or Dals. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #VeganRicha Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant. Serve as dip with flatbread or with curries or Dals. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #VeganRicha Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant. Serve as dip with flatbread or with curries or Dals. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #VeganRicha

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. Serve as dip with flatbread or with curries or Dals. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #VeganRicha

Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant. Serve as dip with flatbread or with curries or Dals. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #VeganRicha
Print Recipe
5 from 16 votes

Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant

Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant. 1 Pot 30 min Serve as dip with flatbread or with curries or Dals. Vegan Glutenfree Nutfree Soyfree Recipe
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main
Cuisine: Gluten-free, Indian, Soy-free
Keyword: baingan bharta recipe, eggplant bharta, indian eggplant
Servings: 4
Calories: 55kcal
Author: Vegan Richa

Ingredients

  • 2 tsp oil
  • 1/2 tsp (0.5 tsp) cumin seeds
  • 3/4 cup (120 g) onion (chopped)
  • 1 inch ginger (finely chopped)
  • 5 cloves of garlic (finely chopped)
  • 1 hot green chilli (such as serrano - finely chopped)
  • 1 tsp turmeric
  • 1/2 tsp (0.5 tsp) garam masala
  • 1 tsp ground coriander
  • 1/2 tsp (0.5 tsp) smoked paprika
  • 1 large tomato (diced)
  • 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

Instructions

  • 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.

Stovetop instructions:

  • 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.

Notes

Process the ginger, garlic, onion and chill in a food processor to save time.
Variations: Add a can of chickpeas after mashing the eggplant to make this into a meal. Add more of the spices and salt.
 
Oil-free: Press saute. Toast the cumin seeds in the dry pot until they get fragrant(or do this on a skillet over stove and then add to the instant pot). Add onion, ginger, garlic green chili and 1/4 cup water or broth and cook until translucent. Continue with step 2.
 
Nutrition is for 1 serve

Nutrition

Nutrition Facts
Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant
Amount Per Serving
Calories 55 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 442mg19%
Potassium 118mg3%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 340IU7%
Vitamin C 10.2mg12%
Calcium 17mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: gluten free, Indian Vegan Recipes, Instant Pot, instant pot vegan indian recipes, main course:India, soy free Tagged With: vegan, video

By Richa Hingle

Hi, I am Richa! I am a Recipe Creator, food photographer, videographer, Cookbook Author of Vegan Richa's Indian Kitchen & Vegan Richa's Everyday Kitchen. Love flavor, easy, creative food? then do stop by & try some!
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Comments

  1. Sue says

    December 4, 2018 at 8:22 am

    Can’t wait to try this. I love bharta. Thanks Richa

    Reply
    • Richa says

      December 4, 2018 at 11:22 am

      Thank you Sue!

      Reply
  2. Sruthi says

    December 4, 2018 at 5:00 pm

    5 stars
    This is actually genius! I hate bharta because of the smoky taste, and my husband loves the smoky taste. I did recently acquire liquid smoke, and given how late in the recipe it needs to be added, I can take out a portion for myself and then add the liquid smoke! Yay!

    Reply
    • Richa says

      December 4, 2018 at 5:34 pm

      great idea!

      Reply
  3. Lynley says

    December 5, 2018 at 4:55 pm

    5 stars
    Tried this yesterday. I absolutely love it and have shared it with family. I’ve started a google document titled “favourite recipes” and many of your creations are featured there. Thank you for sharing your yummy yummy recipes!

    Reply
    • Richa says

      December 5, 2018 at 5:31 pm

      thats awesome! Thanks!

      Reply
  4. Ruth says

    December 6, 2018 at 5:24 am

    Hi did you char the eggplant or simply peeled it? I don’t have a gas stove and can’t really char it. Making this this weekend.

    Reply
    • Richa says

      December 6, 2018 at 10:59 am

      i peeled it and added directly. See tips section on how you get the smokedflavor

      Reply
      • Ruth says

        December 10, 2018 at 5:03 am

        5 stars
        This was absolutely awesome and so easy. Definitely will become a staple in my cooking repertoire. Great as a salad dressing/topping too.

        Reply
        • Richa says

          December 10, 2018 at 11:15 am

          ooh great idea to use in salads

          Reply
  5. Cassie Autumn Tran says

    December 6, 2018 at 8:45 am

    Thank you so so much for including a stovetop procedure! I think this eggplant bharta recipe is PERFECT and I don’t have an instant pot. Liquid smoke probably makes it easier to add that smoky flavor instead of using a gas stove, but I have tried that charring method before and it really adds such a unique smoky quality to the eggplant that I ADORE. The peas add such a wonderful flare to the bharta too! I definitely will try this recipe out very soon!

    Reply
  6. Judy Richards says

    December 10, 2018 at 5:54 pm

    5 stars
    This recipe is so delicious and easy! I charred the eggplant over my range to get the smokey flavor. It was very easy to do.

    Reply
    • Richa says

      December 10, 2018 at 6:09 pm

      awesome! yes with a gas flame it works out. although it can get messy really quickly 🙂

      Reply
  7. Vina says

    December 11, 2018 at 12:41 am

    Actually, my mom would char the egglant on the gas stove to give it that smokey flavor, then peel it. My sister would use the microwave for easy peeling. It was never really messy; besides that’s exactly what cooking is in general, if you want that true authentic taste. Certain quick methods with certain types of foods, usually result in less than tasty foods.

    Reply
    • Richa says

      December 11, 2018 at 10:47 am

      that is indeed true that cooking is messy. Many people dont have a flame, so charring becomes difficult. So its an alternate option. half my fam doesnt like the smoky flavor and half does. This way we can control that too! When i make it for mom, i char it just a bit and then proceed.

      Reply
  8. Claudia Moore says

    December 11, 2018 at 1:10 pm

    This recipe looks absolutely wonderful. I plan to make it this weekend. How many cups of cubed eggplant should I use? Eggplants come in so many sizes at the store where I shop. Do you think I could double the recipe in a 6-quart instant pot? Thanks! 🙂

    Reply
    • Richa says

      December 11, 2018 at 3:15 pm

      that bowl takes 3 ish cups of chopped veggies. Yes you can easily double it in a 6 qt. Cooking time is the same. Simmer for a mins longer to reduce after opening.

      Reply
  9. Lynda Haake says

    December 11, 2018 at 3:54 pm

    5 stars
    I made this as well and it came out perfectly! It was delicious and spiced just right. Thank you, Richa!

    Reply
  10. Billy says

    December 18, 2018 at 11:02 am

    Delicious! I love eggplant recipes, particularly dips – but this looks so good. Can’t wait to try this at home.

    Reply
  11. Kasia says

    December 18, 2018 at 1:06 pm

    This looks delicious. I would like to make this tonight with chickpeas as you suggested. Could I just add in (rinsed but dry) chickpeas at the stage with the eggplant? Or what would you suggest if I wanted to incorporate the chickpeas into the dish? Thank you.

    Reply
    • Richa says

      December 19, 2018 at 12:36 am

      dried chickpeas take 30 to 40 mins of pressure cooking time. Eggplant will be very mushy by then. If you dont mind that, then you an add dried soaked chickpeas and pressure cook for 30 mins

      Reply
      • Kasia says

        December 19, 2018 at 6:57 am

        Thank you so much for your response and advice. I made it last night and had just precooked the chickpeas and added them in at the stage with the peas. Delicious! My husband loved it. Thank you.

        Reply
        • Richa says

          December 19, 2018 at 10:12 am

          awesome!

          Reply
  12. Bevely says

    December 18, 2018 at 1:21 pm

    What is your take on cumin seeds vs ground cumin?

    Reply
    • Richa says

      December 19, 2018 at 12:32 am

      you can use ground if you like. I use whole as those are used traditionally. There is slight flavor variation thats all

      Reply
  13. Andrea Tarpey says

    December 27, 2018 at 10:04 am

    Can I do this if I don’ t have a pressure cooker?

    Reply
    • Richa says

      December 29, 2018 at 1:34 am

      yes all recipes have stovetop instructions in the notes

      Reply
  14. Karen says

    January 21, 2019 at 7:05 am

    5 stars
    This was delicious Richa! I think it’s funny that elsewhere on your site you mention that you’re not crazy about eggplant but still this was so delicious. We ate the whole thing and I went out today to get more egg plant to make another batch!

    Reply
    • Richa says

      January 21, 2019 at 10:53 am

      🙂 exactly. i dont particularly like eggplant when just grilled or bland. but like it when cooked in certain ways.

      Reply
  15. Kelly Caiazzo says

    February 5, 2019 at 5:42 am

    5 stars
    Absolutely incredible – we LOVE this and if we leave out the serrano and optional liquid smoke our 1st and 2nd graders love it too. We didn’t really expect them to embrace an eggplant based dish, but now eating delicious Indian at home is much easier! We pair it with homemade vegan naan and serve it over brown rice and it’s such a delicious dinner that we actually prefer it to ordering takeout.

    Reply
  16. Dave says

    February 16, 2019 at 12:35 pm

    5 stars
    How much liquid smoke would you recommend?

    Reply
    • Richa says

      February 16, 2019 at 1:52 pm

      start with 1/4 tsp and simmer for a minute, add more if needed.

      Reply
  17. Sabrina says

    March 11, 2019 at 3:00 pm

    5 stars
    Richa, you’ve done it again! I’ve had this bookmarked for a while because up until a few weeks ago, I could not find eggplant in stores. This week I see it everywhere 👀.

    I did not bother to peel the eggplant trusting your smokey flavoring advice and knowing how healthy the purple skin is for us. IT. IS. FABULOUS.

    There is no doubt I will make this over and over.

    Namaste 🙏!

    Reply
  18. SabrinaPro says

    March 11, 2019 at 3:02 pm

    5 stars
    Richa, you’ve done it again! I’ve had this bookmarked for a while because up until a few weeks ago, I could not find eggplant in stores. This week I see it everywhere 👀.

    I did not bother to peel the eggplant trusting your smokey flavoring advice and knowing how healthy the purple skin is for us. IT. IS. FABULOUS.

    There is no doubt I will make this over and over.

    Namaste 🙏!

    Reply
  19. Rajatha says

    March 15, 2019 at 7:28 am

    5 stars
    This receipe turned out amazing and we ate with bajra roti for a delicious meal. Thank you for this idea, I had never made baigan bharta because of the smoking/ charring part which takes time & can’t really do it in US. Now its one of my fav curries.

    Reply
  20. Meera says

    April 22, 2019 at 6:21 pm

    Came out yummy! My family does not like smoky flavor so this bharta was enjoyed by everyone. Also first time peeled eggplant in my life and did not know it can be peeled.
    Glad to find this super easy instapot bharta recipe. Thanks a lot.

    Reply
    • Richa says

      April 22, 2019 at 9:01 pm

      yay!

      Reply
  21. Kirsty says

    May 12, 2019 at 5:29 pm

    5 stars
    Just binge watched an old series where Gordon Ramsay travels round India and it got me craving some Indian food! Did this in my IP and it is delicious!! Thank you so much. Adding this to my rotation and can’t wait to try your other recipes x

    Reply
    • Richa says

      May 12, 2019 at 11:33 pm

      AWesome!

      Reply
  22. Marian says

    May 18, 2019 at 6:32 pm

    I made this tonight and it was amazing!!! I love your recipes ❤️

    Reply
    • Richa says

      May 19, 2019 at 12:04 am

      yay

      Reply
  23. Jen says

    July 10, 2019 at 5:26 pm

    5 stars
    I’ve made this twice now and love it. Both times I broiled the eggplant in the oven until the skin is all black and the flesh is cooked, then scooped it out and added it. So great.

    Reply
    • Richa says

      July 10, 2019 at 11:11 pm

      thanks!

      Reply
  24. Kimberly says

    July 15, 2019 at 4:23 pm

    5 stars
    I made this tonight, and it was the first recipe I’ve tried from your site. For any other weirdos like me that have trouble with onions and garlic…. I substituted 1/2 teaspoon each of onion powder and garlic power along with 2 stalks of celery.. I am amazed at how wonderful-tasting and easy it is! I did the version with the garbanzo beans and served it over rice. Just absolute WOW! I’m looking forward to trying more recipes of yours! 🙂

    Reply
    • Richa says

      July 15, 2019 at 9:02 pm

      awesome!

      Reply
  25. Rocky says

    November 27, 2019 at 4:15 am

    5 stars
    Love this recipe — it’s so easy and delicious. I’ve made it several times — usually adding a can of chickpeas for added nutrition as suggested. I’ve have liquid smoke in the house so I’ve used it to get that smoky flavor. This year, I am serving it as a main course for my vegan/vegetarian relatives for Thanksgiving (over coconut rice.) My only deviation is finishing with parsley since I don’t like cilantro.

    Reply
    • Richa says

      November 27, 2019 at 10:48 am

      yay

      Reply
  26. Marcela Heidt says

    December 11, 2019 at 7:10 pm

    5 stars
    Delicious! Once I had the ingredients it was very easy to make.

    Reply
    • Richa says

      December 11, 2019 at 9:06 pm

      great

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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