Instant Pot Spiced Eggplant Bhartha

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 drafted and published.

An easy, smoky Indian-inspired eggplant mash made quickly in the Instant Pot, flavored with warming spices and fresh herbs. This Indian-inspired vegetarian recipe (gluten free), ready in about 40 minutes, pairs large eggplants, olive oil, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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: 30 min Serves 4 Indian cuisine 150 cal/serving

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Ingredients

2 (about 2 lbs) large eggplants
2 tbsp olive oil
1 tsp cumin seeds
3 garlic cloves, minced
1 tbsp ginger, grated
1 green chili, finely chopped
1/2 tsp turmeric powder
1 tsp ground coriander
1 tsp salt
1/4 cup fresh cilantro, chopped
2 tbsp lemon juice

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Instructions

Step 1: Pierce 2 large eggplants several times with a fork and place them on the Instant Pot trivet. Add 1 cup water to the pot and seal the lid. Cook on high pressure for 20 minutes, then quick release the pressure.
Step 2: When cool enough to handle, peel the eggplants and discard the skins. Roughly chop the flesh and set aside.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant.
Step 4: Add 3 minced garlic cloves, 1 tbsp grated ginger, and 1 finely chopped green chili to the skillet, sautéing for 1-2 minutes until aromatic.
Step 5: Stir in 1/2 tsp turmeric powder, 1 tsp ground coriander, and 1 tsp salt, mixing well.
Step 6: Add the chopped eggplant flesh to the skillet and cook for 5-6 minutes, stirring occasionally, until the mixture thickens and flavors meld.
Step 7: Remove from heat, stir in 1/4 cup chopped fresh cilantro and 2 tbsp lemon juice. Serve warm as a side or with flatbread.