Eggplant Rice
Easy one pot Rice dish with eggplant to make on a busy weeknight dinner. Simple, tasty and easy to make.
Servings Prep Time
3-4servings 10minutes
Cook Time
Servings Prep Time
3-4servings 10minutes
Cook Time
  • 2-3tbsp ghee or oil
  • 2tbsp cashews
  • 1sprig curry leaves(optional)
  • 1/4cup onionsliced
  • 2 green chilichopped (or to taste)
  • 1tbsp Ginger-Garlic paste
  • 2 tomatoeschopped
  • 1 1/2cups Eggplant1 big long & thin (cubed)
  • 2cups rice5.5 ounce cup used
  • 4cups Water5.5 ounce cup used
  • 2tsp cumin seeds
  • 1 1/2tbsp coriander powder
  • 2tsp garam masala
  • saltto taste
  • red chili powderto taste
  1. Put the instant pot on saute mode high and add ghee. Once the ghee is hot add cumin seeds, curry leaves and cashews , fry well till cashews turn golden .
  2. Add onion and green chili and saute well for 2 to 3 minutes. Add ginger garlic paste and fry till raw smell goes away (approx. 2 minutes)
  3. Now add eggplant pieces and fry for 3 minutes, then add tomatoes and fry till mushy.
  4. Add coriander powder, garam masala, Red chili powder,salt and mix well. Fry for 2 minutes. Add rice and water , mix.
  5. Turn off saute mode, put the lid , vent to sealing position.
  6. Push the rice button and natural pressure release(NPR). (also can use manual 4 minute high and NPR). Garnish with Cilantro if desired.
Recipe Notes

I used Basmati Rice but any rice can be used. Cooking time may vary depending on the type of rice used.
Vegans use Oil instead of ghee.
5.5 ounces rice cup is used for measurement