Baingan Bharta Instant Pot
User Reviews
4.3
-
Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Calories
189 kcal
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Course
Main Course, Appetizer
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Cuisine
Indian
Baingan Bharta Instant Pot
Description
This recipe starts by slicing eggplants and charring them in the Instant Pot on saute mode until browned, which contributes a smoky flavor typical of traditional Baingan Bharta. After cooking the eggplant, the pot is cleared, and tempered spices like cumin and turmeric are sautéed with onion, garlic, green chilies, and optional curry leaves. Tomatoes are partially added to build the base, followed by layering the charred eggplant back into the pot with salt.
The sealed Instant Pot pressure cooks the mixture to blend flavors and soften the eggplant slices further, after which the mixture is roughly mashed and finished with fresh scallions and cilantro. The dish combines smoky, earthy, and spicy notes with creamy texture from softened eggplant and a fresh finish from herbs. It pairs well with Indian breads or rice.
Ingredients
- 1½ LB eggplant 2 medium
- 4 tablespoon neutral cooking oil generic cooking oil
- ¼ teaspoon cumin seeds
- 1 onion finely diced, large
- 6 garlic minced, cloves
- 1 teaspoon green chilies minced
- 12-15 curry leaves optional, fresh or dried
- ½ teaspoon Turmeric
- 2 tomato diced and divided
- 1 teaspoon salt
- ¼ cup scallions chopped
- ¼ cup cilantro chopped
Instructions
- Peel and slice the eggplants, about ¼th inch thick slices.
- Set Instant Pot to saute(more) mode. Add ½ tablespoon of oil to the Instant pot and line up a single layer of eggplant slices. Cook on each side for 2 mins or until they get slightly charred. Use a glass lid to also help the eggplant cook.
- Take out the partially cooked slices, add more oil and cook the remaining eggplant sliced adding oil as needed. Set aside all the eggplant slices.
- Add 1 tablespoon oil to the Instant Pot. Add cumin, turmeric, onions, garlic, green chilies, and curry leaves. Mix well and cook for 2 minutes. Add ¼ cup of water and deglaze the pot with a spatula clearing any browned bits from the pot. Add half of the tomatoes and mix well. Add the eggplant slices and salt. Close Instant Pot with pressure valve to sealing. Pressure cook for 4-6 minutes depending on the thickness of the slices and how much they are already cooked.
- Allow Natural pressure release or quick release after 5 mins. Open the Instant Pot and set it to sauté mode. Mash the eggplant slices with a spatula or potato masher. Add half of the remaining tomatoes, scallions, and cilantro. Allow any excess water to evaporate. Garnish with remaining tomatoes, scallions, and cilantro. Enjoy with toasted naan, pita bread, or chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 596mg | 25% |
| Potassium | 464mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 68.9mg | 77% |
| Calcium | 47mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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