Best 2 Instant Pot Indian Spicy Eggplant Recipes

If you're looking for a quick and easy way to whip up a delicious and satisfying dish, look no further than the instant pot Indian spicy eggplant. With its unique blend of spices and flavors, this vegetarian dish is sure to tantalize your taste buds and leave you craving more. The beauty of this recipe lies in its simplicity; it requires only a handful of ingredients and can be prepared in under 30 minutes. Whether you're a seasoned cook or a beginner in the kitchen, this instant pot recipe is perfect for creating a flavorful and aromatic meal that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT INDIAN SPICY EGGPLANT

Instant Pot Indian Spicy Eggplant image

Inspired by the flavorful eggplant dish bhartha, this easy version skips the lengthy roasting and peeling steps and instead uses an instant pot to pre-cook the eggplant in 20 minutes.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon curry powder
1 teaspoon cumin powder
1/2 teaspoon ground turmeric
1 small onion, diced
1 tablespoon minced ginger
2 cloves garlic, minced
3 plum tomatoes, diced
Kosher salt
1 cup frozen peas, thawed
Cooked basmati rice, for serving, optional
1 tablespoon fresh cilantro leaves, chopped
1 tablespoon fresh mint leaves, chopped

Steps:

Poke the eggplant 2 to 3 times on each side with a knife. Put the eggplant on the rack in a 6-quart Instant Pot® and pour 1 cup water into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes (see Cook's Note).
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the eggplant and rack. The eggplant should be completely soft and deflated. Set aside.
Turn the pot to the high saute setting and when hot, add the oil. Stir in the curry powder, cumin and turmeric and cook until the spices are fragrant, about 30 seconds. Stir in the onions to coat in the oil and spices. Cook, stirring frequently, until the onions are softened and slightly browned, 7 to 8 minutes. Add the ginger and garlic and stir to coat. Cook until the garlic starts to soften, 1 to 2 minutes more. Add the tomatoes and cook until the they break down and lose their structure, 6 to 7 minutes. Add 1 teaspoon salt. Cut the eggplant into chunks. Add the eggplant and peas to the pot and cook until completely warmed through, 2 to 3 minutes. Add additional salt to taste.
Serve warm with rice if desired and sprinkle with cilantro and mint.

INDIAN EGGPLANT IN SPICY SAUCE

Indian Eggplant in Spicy Sauce image

This is actually a South Indian dish. I did this for the first time, my hubby and I loved it. Warning: The recipe is very spicy. Tastes great with plain, white rice.

Provided by Bhagya

Categories World Cuisine Recipes Asian Indian

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

1 large eggplant
2 tablespoons olive oil, divided
5 dried red chile peppers, or to taste
1 tablespoon dry garbanzo beans (Bengal gram)
1 tablespoon ground coriander
1 teaspoon mustard seeds
1 red onion, chopped, or more to taste
½ cup tamarind paste
1 teaspoon ground turmeric
salt to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Bake the eggplant in the preheated oven until very soft and easy to mash, 45 minutes to 1 hour. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Peel and mash or blend it in a food processor; keep aside.
Heat 1 tablespoon oil in a pan over medium heat. Add chile peppers, Bengal gram, and coriander. Saute until golden brown, 7 to 10 minutes. Remove from heat and let cool, 10 to 20 minutes. Grind into a fine powder.
Heat remaining oil in the pan and add mustard seeds. Add onion and saute until golden brown, about 10 minutes. Stir in tamarind extract, turmeric, and powder mixture, adding water as needed if sauce is too thick. Bring to a boil; let simmer for 5 minutes. Stir in mashed eggplant; let simmer, 3 to 4 minutes. Season with salt. Serve hot.

Nutrition Facts : Calories 131.5 calories, Carbohydrate 15.2 g, Fat 7.8 g, Fiber 7.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 55.9 mg, Sugar 5.2 g

Tips:

To ensure the best flavor, use fresh, ripe eggplants. Avoid eggplants that are bruised or have blemishes.
If you don't have an Instant Pot, you can also make this recipe in a traditional pressure cooker or on the stovetop. The cooking times may vary, so be sure to adjust accordingly.
For a spicier dish, add more chili powder or cayenne pepper to taste.
Serve the eggplant with rice, roti, or naan bread. You can also add a dollop of yogurt or raita for a cooling effect.

Conclusion:

This Instant Pot Indian Spicy Eggplant recipe is a quick and easy way to make a delicious and flavorful vegan dish. The eggplant is cooked until tender and flavorful, and the spices add a nice kick of heat. The dish is perfect for a weeknight meal or a party appetizer. So next time you're looking for a tasty and healthy vegan recipe, give this Instant Pot Indian Spicy Eggplant a try!