Instant Pot Eggplant Bhartha with Chickpeas

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, protein-packed vegan dish featuring tender eggplant mashed with chickpeas and spices, ready in 35 minutes. This Indian-inspired one-pot recipe (vegan, gluten-free), ready in about 35 minutes, pairs eggplant, chickpeas, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 250 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups, diced eggplant
1 can (15 oz), drained chickpeas
1/2 cup, diced onion
2, minced garlic cloves
1 tsp cumin seeds
1/2 tsp ground coriander
1/4 tsp chili powder
1 tbsp coconut oil
2 tbsp tomato paste
1/4 cup vegetable broth
2 tbsp, chopped fresh cilantro

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: Place 2 cups diced eggplant, 1 can drained chickpeas, 1/2 cup diced onion, 2 minced garlic cloves, 1 tsp cumin seeds, 1/2 tsp ground coriander, and 1/4 tsp chili powder into the Instant Pot.
Step 2: Add 1 tbsp coconut oil and 2 tbsp tomato paste, then pour in 1/4 cup vegetable broth.
Step 3: Secure lid, set vent to sealing, and cook on high pressure for 10 minutes.
Step 4: Allow natural release for 10 minutes, then manually release remaining pressure.
Step 5: Remove lid and use a potato masher to mash eggplant mixture until smooth but still slightly textured, adding 1/4 cup extra broth if too thick.
Step 6: Stir in 2 tbsp chopped fresh cilantro and cook on Saute mode for 3 minutes until thickened and glossy, stirring occasionally to prevent sticking.