Instant Pot Masala Eggplant

Name: Instant Pot Masala Eggplant
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 serving
Ingredients: 1 tbsp coriander seeds; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 2 to 3 tbsp chickpea flour or besan; 2 tbsp chopped nuts; 2 tbsp coconut shreds; 1 to 1.5 inch ginger; 2 cloves garlic; 1 hot green chile; 1/2 tsp ground cardamom; A pinch of cinnamon; 1/3 to 1/2 tsp cayenne; 1/2 tsp Turmeric; 1/2 tsp raw sugar; 1/2 to 3/4 tsp salt; 1 tsp lime or lemon juice; Water as needed; 4 to 6 baby eggplants; 1 cup water; cilantro

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
3
Calories
261 kcal
Course
Main Course
Cuisine
Indian, Vegan, gluten-free

Instant Pot Masala Eggplant

Danielle Hudson

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Instant Pot Masala Eggplant Curry. Pressure cooked Indian Baghare baingan. Stuffed Baby Eggplant / Brinjal Curry. Vegan Glutenfree Soyfree Recipe Add some chickpeas or cooked beans to make into a meal. Serve with flatbread or rice.

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Ingredients

Servings

Stuffing Masala:

1 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 to 3 tbsp chickpea flour or besan
2 tbsp chopped nuts such as peanuts or cashews
2 tbsp coconut shreds
1 to 1.5 inch ginger chopped
2 cloves garlic chopped
1 hot green chile chopped
1/2 tsp ground cardamom
A pinch of cinnamon
1/3 to 1/2 tsp cayenne
1/2 tsp Turmeric
1/2 tsp raw sugar jaggery or sweetener
1/2 to 3/4 tsp salt
1 tsp lime or lemon juice
Water as needed

Curry:

4 to 6 baby eggplants
1 cup water
cilantro coconut and garam masala for garnish

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Instructions

Instant Pot:

Heat a small skillet over medium heat or heat the instant pot over saute. Add coriander, cumin and mustard seeds and cook for 2 mins or until the coriander seeds change color.
Add chickpea flour and mix well. Cook for a min. Add the nuts and coconut and mix well. Roast for 1-2 mins until fragrant. Cool the mixture for a minute then transfer to a small blender or small food processor.
Process/blend to coarsely grind.
Add ginger, garlic, chile, lime/lemon and the rest of the ground spices and pulse to make a coarse mixture. Add a tsp or so water until the mixture easily sticks. The mixture is a small amount so you will need a small blender. Alternatively, transfer the dry spice nut mixture from earlier step to a bowl. Add finely chopped ginger, garlic, chile, rest of the ground spices, and mix in. Add lemon and water and mix and make a coarse pasty mixture.
Make cross cuts on the eggplant, not all the way through so the whole eggplant stays put. Fill the stuffing into the cross cut. See pics above.
Place the eggplants in an instant pot or pressure cooker. Add 1 cup or more water and 1/4 tsp salt. At this point you can also add in a cup of cooked chickpeas or other beans. Pressure cook for 3 to 5 mins depending on the size of the eggplants. Let the pressure release naturally. Garnish with coconut, cilantro and garam masala and serve with flatbread/roti or rice.

Saucepan:

At the last step, place the stuffed eggplants in a skillet or shallow saucepan with a lid. Add 1.5 cups water and 1/4 tsp salt. Cover and ook over medium heat for 18 to 22 mins or until tender to preference.

Notes

You can double the stuffing and make a sauce to add other veggies. Cook 1/2 cup chopped onion in 1 tsp oil until translucent, add the stuffing paste and cook for 2 minutes. Add 1 cup or more water and add veggies of choice. Cook to tender. Adjust salt and heat.
Nut-free: Omit the nuts and use more of chickpea flour and coconut
Shorter Stuffing method: Use pre roasted nuts that have been coarsely chopped. Add chickpeas flour, coconut, ground coriander, cumin, mustard powder instead of whole spice. Mix rest of the dry stuffing ingredients in a bowl. Add mined ginger, garlic and lime juice. add water to make a paste and use.
Nutritional values based on one serving

Nutrition Information

Show Details

Calories 261kcal (13%) Carbohydrates 45g (15%) Protein 8g (16%) Fat 8g (12%) Saturated Fat 2g (10%) Sodium 460mg (19%) Potassium 1509mg (43%) Fiber 21g (84%) Sugar 23g (46%) Vitamin A 240IU (5%) Vitamin C 16.8mg (19%) Calcium 77mg (8%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 261 kcal

% Daily Value*

Calories	261kcal	13%
Carbohydrates	45g	15%
Protein	8g	16%
Fat	8g	12%
Saturated Fat	2g	10%
Sodium	460mg	19%
Potassium	1509mg	32%
Fiber	21g	84%
Sugar	23g	46%
Vitamin A	240IU	5%
Vitamin C	16.8mg	19%
Calcium	77mg	8%
Iron	2.6mg	14%