Time: 1 hour.
Complexity: easily
Servings: 4

This dish was inspired by the flavors and aromas of baingan bharta, an Indian eggplant curry. Our simplified recipe eliminates the time-consuming pre-baking and peeling of the eggplants. The whole dish will be ready much faster in a slow cooker!

Ingredients:

• 1 large eggplant
• 2 tablespoons of vegetable oil
• 1 teaspoon curry powder
• 1 tsp ground cumin
• 0.5 tsp ground turmeric
• 1 small onion, diced
• 1 tbsp. chopped ginger
• 2 cloves garlic, crushed
• 3 plum tomatoes, diced
• 1 cup frozen green peas, thawed
• Cooked basmati rice for serving, optional
• 1 tbsp chopped fresh coriander leaves
• 1 tbsp chopped fresh mint leaves
• Special equipment: Instant Pot 6-8L multicooker.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggplants, plum tomatoes, basmati rice, peas, ginger root, mint, curry, turmeric, cumin

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Preparation:

Step 1
• Pierce the eggplant with a knife 2-3 times on each side. Place the eggplant on the rack in the slow cooker and add 1 cup of water. Following the manufacturer's instructions, close the lid and prepare the slow cooker. Cook in the pressure cooker mode, following the manufacturer's instructions, on high heat for 20 minutes.
Step 2
• Once the pressure cooker cycle is complete, follow the manufacturer's instructions for a quick pressure release and wait for the cycle to complete. Carefully, being careful not to burn yourself with residual steam, open and remove the lid. Remove the eggplant and place it on a wire rack. It should be soft and deflated. Set aside.
Step 3
• Set the slow cooker to saute and, once hot, add the oil. Stir in the curry powder, cumin, and turmeric and cook until the spices are fragrant, about 30 seconds. Add the onion so it coats with the oil and spices. Cook, stirring frequently, until the onion is soft and lightly browned, 7–8 minutes. Add the ginger and garlic and stir to coat. Cook until the garlic begins to soften, another 1–2 minutes.
Step 4
• Add the tomatoes and cook until they burst, 6–7 minutes. Add 1 teaspoon of salt. Slice the eggplant. Add the eggplant and peas to the pan and cook until the vegetables are heated through, 2–3 minutes. Season with salt again to taste.
Step 5
• Serve warm with rice, garnished with cilantro and mint if desired.

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