Go Back
stuffed eggplants with potatoes
Print Recipe

Stuffed eggplants with potatoes - Bharwa Baingan INSTANT POT

Indian eggplants stuffed with chickpea flour, peanuts, sesame seeds, onion, garlic, cilantro, chives and whole bunch of fresh and dry spices, cooked along with potatoes in an INSTANT POT
Servings: 6

Equipment

  • Instant Pot
  • any pressure cooker

Ingredients

  • 12 Small Indian Eggplants
  • 3 Red Potatoes Medium size

Stuffing

  • ½ cup Finely Chopped Onions
  • 2 Finely Chopped Serrano Peppers
  • 1 tbsp Minced Garlic
  • 1 tbsp Grated Ginger
  • ½ cup Finely Chopped Fresh Cilantro
  • ¼ cup Finely Chopped Fresh Chives
  • ¼ cup Coarsely Ground Peanuts
  • ¼ cup White Sesame Seeds
  • ¼ cup Peanut Oil any oil wold work with high smoke point
  • 2 tbsp Chickpea Flour
  • 1 tbsp Salt
  • 1 tsp Garam Masala
  • 1 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tbsp Jaggery optional, add if you like your curries a little sweet

Instructions

Pressure cooker/IP instructions below (Baking instruction in the notes at the bottom)

  • Mix all stuffing ingredients together and set it aside.
  • Peel potatoes and cut them in big cubes. Big potato should make 6 cubes, small potato should make 4.
  • Wash eggplants and remove stems. Now we need to make couple of cuts in each eggplant so that the eggplant can hold the stuffing. I have an image showing how to make 2 cuts in each eggplant on this page above.
  • Stuff each eggplant with the prepared stuffing. There should be some leftover stuffing. Mix leftover stuffing and cubed potatoes together.
  • Put 1 tbsp of oil to the instant pot and add stuffed eggplants and potatoes along with left over stuffing to it. If using Indian style pressure cooker, do the same in the cooker as mentioned in this step.
  • Add 1 cup of water to the bowl you had the stuffing/stuffed eggplants in and give it a quick stir. I know this sounds wired but I hate to waste any stuffing or spices. Pour that water over eggplants and potatoes in the instant pot.
  • Close the lid, make sure the pressure valve is closed. Cook on high pressure for 3 minutes. Yes, only 3 minutes! Isn't that amazing?! Let the pressure release naturally. And it's ready! If using Indian style pressure cooker, do 3 whistles and take it off the stove to avoid over cooking. Let the pressure release naturally.
  • Garnish with some extra cilantro and enjoy it with roties, naan, parathas, chapaties or plain Khichdi!

Notes

Baking instructions:
  • preheat your oven on 375 F
  • drizzle generous amount of oil at the bottom of your baking tray, which should be big enough to place stuffed eggplant and potatoes in single layer
  • lay out stuffed eggplant and potatoes in single layer. Rinse the stuffing bowl with 3/4 to 1 cup of water and drizzle it in the baking tray making sure it is evenly spreaded amongst the veggies.
  • place the tray in the over, bake it for 30 min.
  • After 30 min, change the temp to 350 F. Turn all the eggplants and potatoes so that the top side if facing the bottom of the tray.
  • Make sure it still holds some moisture, if it looks like the water is burnt off, add 1/4 cup of more water evenly in the tray and bake it again for 20 minutes.
  • Once bake time is done, poke knife within potato and eggplant to make sure it slides smoothly to ensure the cooking of them all the way through. 
  • If they still feel uncooked, you can bake it for another 30 min on 350 F