Instant Pot Baingan Bharta Recipe – Spiced Mashed Eggplant

Name: Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 tsp oil; 1/2 tsp cumin seeds; 3/4 cup 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 garam masala; 1 tsp ground coriander; 1/2 tsp smoked paprika; 1 large tomato ((diced)); 1 large eggplant ((peeled and cubed into small about half an inch cubes)); 3/4 tsp salt; 1/2 cup water; 1/3 cup peas; 1/4 cup cilantro

December 4, 2018 By Richa 71 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

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!)

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Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
Japanese Veggie Curry. GF
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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. Serve as dip with flatbread or with curries or Dals. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #VeganRicha

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5 from 24 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.

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