Set the IP to a sauté mode and add oil when it says HOT in the display.
Now carefully add eggplants and brown from each sides (1-2 minutes).
Add rest of the spice mixture and half a cup of water.
Close the lid and set the instant pot to pressure cooking in manual mode for 3-minutes.
Once pressure time is over, wait for the beep and then quick release pressure.
Open the lid and set the IP to sauté mode again.
It’s okay if you see some water at this point. We will use the sauté mode to dry up the water.
Sauté for 5-8 minutes till the eggplants are nicely roasted and dry.
Serve with cauliflower rice and dal.