Roasted Eggplant Pâté or Baingan Bartha is a smoky, comforting North Indian dish made from roasted eggplant mashed and cooked with onions, tomatoes, and aromatic spices. Its rich, earthy flavors and creamy texture make it a beloved vegetarian classic that pairs perfectly with roti, parathas, or steamed rice. Simple yet deeply satisfying, Baingan Bharta is a dish that celebrates rustic, homestyle cooking at its best.
Roasted Eggplant Pâté or Baingan Bartha, recipe transforms eggplant into a delicious dip like texture. In Indian cuisine it is typically eaten with flatbread (Roti) but it is great with even sliced bread (that’s the way I enjoy it). It is a fairly simple recipe although the total preparation time is long, most of it is to roast the eggplant. You can roast the eggplant in advance and refrigerate the flesh ahead of time. I like to pop the eggplant in the oven and when it is close to getting done I heat the pan and get the onion-tomato base ready
Roasted eggplant pairs well with any kind of bread – sliced, dinner rolls, roti, naan or tortillas.
Roasted Eggplant Pâté (Baingan Bartha)
Ingredients
- 1 tbsp Olive Oil for cooking
- 1 tsp Olive Oil for Roasting the Eggplant
- 1 Eggplant large
- 1 cup Boiled Peas
- 1 cup Onions Diced
- 1 cup Tomatoes Diced
- 1 tsp Garlic Minced
- 1 tsp Green Chillies Finely Chopped, optional
- 1/2 tsp Kashmiri Red Chili Powder
- 1/2 tsp Salt to taste
Method
- Wash the eggplant and dry it with a paper towel and coat it with oil using a brush or with your fingers, just be sure to coat the skin completely with oil. Place the eggplant on the baking sheet lined with aluminum foil and pop it into the oven at 450 F.
- Roast the eggplant in the oven for about 60-75 minutes until the outside skin becomes crispy.
- Alternatively, you can roast the eggplant on a grill.
- Let the eggplant cool for a few minutes so it is safer to handle. Using a knife make a lengthwise slit in the eggplant.
- Scoop out the flesh from the eggplant into a bowl.
- Mash the flesh with a spoon or a fork. You can also use a potato masher.
- Heat the oil and add the onions and minced garlic.
- Cook the onions on medium heat until they start to turn translucent and soften.TIP: Lightly brown the onions to add more sweetness.
- Add the tomatoes, green chillies and Kashmiri Red Chili powder.
- Mix well and cook for about 8-10 minutes until the tomatoes are mushed up. While the tomatoes are cooking boil the peas on the stove or in the microwave for about 2-3 minutes and drain in a colander.
- Add the eggplant flesh and mix well.
- Add the boiled peas and mix well. Cook on low heat for about 10 minutes until the peas are fully done.
- Baingan Bhartha is ready!
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