Indian Grilled Eggplant Pâté (Baingan Bharta)

20141004-12 baingan Bharta 5587-Edit

If you like mashed eggplant dishes like Baba Ganoosh, this dish is for you. It’s a tart Indian dish, packing in lots of spices and flavor. If you have the ingredients, making it is very easy. Either eat as a side dish, or make it a dip for your chips.


  • 2lbs of eggplant
  • ¼ c cilantro
  • ½ c finely chopped onion
  • 1 t garam masala
  • 1 t cumin seed
  • 2 T butter

Eggplant spice mix:

  • 2 t ground coriander seed
  • 1 t ground cumin seed
  • 1 t salt
  • ¼ cayenne pepper
  • ¼ t ground turmeric
  • ½ c finely chopped onion
  • ½ c tomato sauce
  • ½ T lime juice
  • 1 t grated ginger
  • 1 T (or 2 cloves) finely chopped garlic
  • ¼ c cilantro

Pierce eggplants with fork to vent steam when grilling. Grill for 15-20 minutes until skin is blistered (we put in them in the oven at 500°F, but you can use charcoal/gas grill or your oven).

Place eggplants in a large bowl, cover it for 30 minutes, Peel the skin, mash the eggplant pulp until smooth (you can use your food processor).

Combine the Eggplant Spice Mix ingredients in a large bowl.

Add the mashed eggplant to the Eggplant Spice Mix.  Mix to combine evenly.

Heat 2 T butter in a wok or a deep skillet over medium-high heat. Sizzle cumin seeds for about 30 seconds. Add 2 T of the chopped onion, stir fry until golden brown.

Add eggplant mixture, and rest of the chopped onions, stir-fry for 10 minutes. Lastly, stir in garam masala just before removing from heat. Sprinkle some chopped cilantro on the top.


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