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    Home » Indian Vegan Recipes

    Instant Pot Baingan Bharta Recipe – Spiced Mashed Eggplant

    Published: Dec 4, 2018 · Modified: Jan 7, 2019 by Richa 129 Comments

    Jump to Recipe   Print Recipe

    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
    4.99 from 50 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. (Eggplant releases a lot of moisture/water under pressure, so you really need very less added water here)
    • 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.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Julia

      November 27, 2022 at 11:09 am

      I got my first ever instant pot last week and this is the first proper meal I’m trying to cook. While the instant pot was heating up a lot of steam came out of the valve, so I got too worried, added water and tried again.
      Do you have any advice on this? Am I too intimidated by the instant pot?

      Thanks in advance for any insights

      Reply
      • Richa

        November 27, 2022 at 1:24 pm

        If the valve is closed on sealing then theres no need to worry. It leaks a little steam just before the pressure builds up. So it’s all good. Even if you accidentally leave the knob at venting, the water will evaporate and the instant pot will display burn error and switch off by itself. There r many safety mechanisms built in

        Reply
    2. Claire oanella

      October 02, 2022 at 3:33 pm

      5 stars
      Making it again because it is so good and easy!

      Reply
      • Vegan Richa Support

        October 03, 2022 at 1:44 pm

        Why not, right?

        Reply
    3. Darren

      August 11, 2022 at 5:17 pm

      5 stars
      Exactly like my favorite restaurant makes it but now I can make this at home. Tasted amazing. I did use a jalapeno instead of the green chili pepper since that’s what I had. I will be making this many more times.

      Reply
      • Vegan Richa Support

        August 14, 2022 at 8:31 pm

        i love home made

        Reply
    4. sylvia

      July 04, 2022 at 3:46 pm

      5 stars
      As with all your recipes…..YUMMO!
      Your Instant Pot book is great, and I found this recipe in the book. Adding a comment here, with a note to say Thanks!

      Reply
      • Vegan Richa Support

        July 09, 2022 at 12:12 pm

        Yay! thank you sylvia

        Reply
    5. Ty

      April 30, 2022 at 8:33 pm

      5 stars
      Delicious!!! 😁

      Reply
      • Vegan Richa Support

        May 01, 2022 at 1:36 pm

        Awesome!!

        Reply
    6. Andy

      April 25, 2022 at 8:05 am

      I tried this yesterday and it was great. However I added one cup of water since I wasn’t sure if the Instant Pot would be able to build up enough steam with just half a cup of water. I love how easy and quick this recipe was!

      Reply
      • Richa

        April 25, 2022 at 8:12 am

        You don’t need the water as eggant release a ton of water under pressure. With that much liquid the eggplant won’t get the roasted flavor

        Reply
    7. jordy

      March 12, 2022 at 12:12 pm

      5 stars
      Amazing recipe 😋

      Reply
      • Vegan Richa Support

        March 16, 2022 at 12:41 pm

        yay!

        Reply
    8. Jessica

      February 01, 2022 at 5:28 pm

      Does it matter what kind of eggplant you use?

      Reply
      • Richa

        February 01, 2022 at 9:02 pm

        Nope

        Reply
    9. Arshya

      January 17, 2022 at 11:46 am

      5 stars
      Delicous baingan bharta! I usually avoid bharta because it’s time-consuming. Your recipe is quick and easy without compromising on flavor! A njce reminder of home 🙂

      Reply
      • Vegan Richa Support

        January 17, 2022 at 1:23 pm

        nice to know, thank you ❤️❤️

        Reply
    10. Faith Alfreda Tyler

      January 09, 2022 at 3:31 pm

      5 stars
      OMG, just as good as my take-out joint!!! I made it a little too spicy, but calmed it down with a little sweetener..net time I will now to use less heat. I also don’t cook with oil, so took the suggestion mentioned for the cumin seeds.

      I LOVE ALL VEGAN INDIAN FOOD AND YOU MAKE IT SO EASY. I AM LOOKING TO MAKING THE OTHER RECIPES!!!

      Thanks for all that you do! I appreciate you.

      Reply
      • Vegan Richa Support

        January 10, 2022 at 1:56 pm

        PERFECT 😍

        Reply
    11. Katy G

      December 06, 2021 at 7:49 pm

      5 stars
      I thought I had reviewed this recipe, but see I have not. I made this first in August for my daughter’s back to school picnic. We loved it. Very easy to make in the instant pot and all over super flavorful recipe. I had to find it again as I just picked up eggplant from the store.

      Reply
      • Vegan Richa Support

        December 08, 2021 at 1:36 pm

        thanks for the super review =)

        Reply
    12. Keren Paquette

      November 02, 2021 at 3:59 pm

      5 stars
      Made this tonight. It was easy and absolutely delicious!!

      Reply
      • Vegan Richa Support

        November 04, 2021 at 11:12 am

        awesome!

        Reply
    13. Erin Thompson

      October 03, 2021 at 9:12 pm

      5 stars
      This was amazing. Served with brown basmati rice but some naan would have been great. I left out smoked paprika, hot pepper, and liquid smoke, no charring in hopes that my kid may eat it. Really great flavors and excellent use for eggplant. Another great recipe from Richa!

      Reply
      • Vegan Richa Support

        October 04, 2021 at 1:12 pm

        hope they did try it

        Reply
    14. Shamaine

      August 15, 2021 at 1:52 pm

      I just want to say, I enjoy making all your recipes. This recipe was easy to follow. It gave eggplant an interesting twist. And it’s so delicious! Thank you.

      Reply
    15. Jaya

      April 15, 2021 at 6:13 pm

      Should it be high pressure ?

      Reply
      • Richa

        April 15, 2021 at 6:18 pm

        Yes

        Reply
        • Jaya

          April 18, 2021 at 1:43 pm

          5 stars
          This recipe came out so good Richa! It is so much hassle free as compared to cooking on the stove. Thanks a lot.

          Reply
          • Vegan Richa Support

            April 19, 2021 at 2:01 pm

            Exactly ! thanks

            Reply
    16. Gretchen

      April 10, 2021 at 10:52 am

      5 stars
      Absolutely love this recipe! Easy & so delicious. Made this a couple of times now & always hits the spot.

      Reply
      • Vegan Richa Support

        April 12, 2021 at 7:58 pm

        ❤️❤️

        Reply
    17. Erin

      January 24, 2021 at 6:56 pm

      4 stars
      This was quite tasty. We prefer your other bartha recipe to this one, but it’s delicious nonetheless.
      I made a few changes: added a can of diced tomatoes with jalapeño rather than once fresh tomato with a chili. I left the skins on the eggplant. I doubled the recipe entirely. And I added a can of chickpeas at the end.

      I’m not a giant fan of spice so I used 1/2 tsp of smoked hot Spanish paprika and 1/2 tsp of regular paprika. The hot plus the jalapeño in the canned tomatoes gave it enough heat to keep my wife happy but not so much I couldn’t eat it too.

      We’re lazy (don’t love to cook but never eat junk food) vegetarians and quite frankly exist as a result of your InstantPot recipes, Richa! Thank you!

      Reply
      • Richa

        January 24, 2021 at 9:06 pm

        Great. For additional smoky flavor add in liquid smoke and sauté after opening for 6-8 mins

        Reply
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