Blue Water Baingan Bharta

DSCN8996 300x225 Blue Water Baingan BhartaThere was a face-off.  Me vs. the two eggplants we had gotten in Charleston.  It had been weeks.  One of them was half-brown, and the second was certainly soon to follow.  They needed cooking.

Now eggplant has never been my favorite vegetable, or I guess fruit if you want to get technical.  I like it in things.  Eggplant parmesan where the stuff is disguised in breadcrumbs and nicely fried, sure; I generally prefer baba ganoush to hummus too.  But both of those required items we didn’t have on the boat.

Oh, I may have forgotten to mention the 3 red and yellow bell peppers that were in need of a tasty dish.

Rain was pouring down the make-shift tarp shelter protecting the cockpit.  We were on a mooring ball right by Saint Augustine, Florida.  The oldest, and possibly most touristic town in America and we weren’t moving off the boat.  I glowered at the rain.  Okay, so we were on the boat all day and not going anywhere.  That meant projects.

One project I had been wanting to do was to learn how to cook with a pressure cooker.  Sato San had bought an Indian pressure cooker in Mauritius but it was stowed in the very back of the cupboard underneath the oven.

Other yachties raved about their pressure cookers saving time and propane but I had yet to try cooking with one.

Now using a new kitchen toy can be fun or it can be intimidating.  I must admit, I was a little intimidated by the pressure cooker.  If you used one wrong it could explode, burn you with steam, or all sorts of scary things.  Apparently they were all the rage in the 50s and 60s until microwaves wooed people away with an even faster, easier way of cooking.

I read the manual and thankfully it was a newer version and had a weight on top that

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regulated pressure and let steam out so there was (thankfully) no danger of the thing exploding.  Still, I wanted a little help my first time using the thing.

As it was an Indian pressure cooker and we had eggplant to use the only thing to make was baingan bharta.  I googled baingan bharta and pressure cooker and found a wonderful recipe blog site called “Honey What’s Cooking” with a recipe for Baingan Bharta that used a pressure cooker.

I’m sure her recipe is fabulous but I can never leave well enough alone, not to mention I had quite a few bell peppers to use up so this is my take her recipe.

Baingan Bharta


  • 2 medium-small eggplants (about 1 lb)DSCN8994 300x225 Blue Water Baingan Bharta
  • 3 red and yellow bell peppers
  • 1 large onion
  • 2 large cloves garlic, finely chopped
  • 1 T oil
  • 1 large tomato chopped
  • 1 t freshly grated ginger
  • 1 t Paprika
  • 1 t ground cumin
  • 2 t garam masala
  • 2 t salt or to taste
  • 1 t black pepper
  • Juice from 1 lime


  • Peel the eggplants, cut in half, and place in pressure cooker – cook for 20 minutes
  • Cover halfway with water and start cooking (seriously read the directions on your pressure cooker first)
  • Place oil in large saucepan and cook onions for 3 minutes on medium-high
  • Put bell peppers, paprika spice, cumin, garam masala, salt, and black pepper, cook for 5 minutes stirring occasionally
  • Add tomatoes and lime juice, cook another 5 minutes stirring occasionally
  • Cover and cook for another 20 minutes stirring occasionally
  • Drain eggplant (it should be cooked to the point it’s falling apart) and mash/stir into eggplant pepper mixture
  • Cover and cook for another 20 minutes stirring occasionally
  • Allow to cool.  Baingan Bharta can be refrigerated and served for days (if it lasts that long) and the flavors only improve

In case you were wondering my first time using a pressure cooker was a great success.  The three of us at all of the baingan bharta.  

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pf button Blue Water Baingan Bharta

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