Smoked Bangun Partha: Aubergine Pâté
Overview
This delightful Smoked Bangun Partha, a fragrant aubergine pâté, brings together a medley of spices and smoky flavors that tantalize the palate. Perfect as a dip or spread, this vegetarian dish is not only flavorful but also simple to prepare, making it an excellent choice for gatherings or a cozy night in.
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Serves: 4
- Dietary Info: Vegetarian
- Spice Level: Medium
Ingredients
| Ingredient | Quantity |
|---|---|
| Aubergines | 2 |
| Mustard oil | 2 tbsp |
| Onions (sliced) | 2 |
| Cumin seeds | 1 heaped tsp |
| Cassia bark | 4 cm stick |
| Salt | 1 tsp |
| Cinnamon powder | 1 tsp |
| Green chillies (finely chopped) | 2 |
| Turmeric | ½ tsp |
| Fresh tomatoes (cut into wedges) | 3 |
| Fresh coriander (chopped) | Handful |
Instructions
-
Prepare the Aubergines:
Begin by placing each aubergine directly onto the flame of your hob, using tongs to turn them periodically until the skin is blackened and blistered. If you prefer, you can also use a wood-burning stove or barbecue, which will impart an exquisite smoky flavor to the dish. -
-
Roast the Aubergines:
Once the aubergines are charred, transfer them to a tray and place them in a preheated oven at 180°C (356°F) for approximately 10 minutes. After this time, turn the aubergines over and roast for another 10 minutes, until they are soft and thoroughly cooked. -
Extract the Flesh:
Allow the roasted aubergines to cool, then either peel off the skin or slice them in half and scoop out the soft flesh, discarding the skin. Mash the aubergine flesh until it reaches a smooth pulp and set aside. -
Sauté the Aromatics:
In a pan, heat the mustard oil over medium heat. Once hot, add the cumin seeds and cassia bark, allowing them to sizzle and release their aromatic flavors. -
Cook the Onions:
Add the sliced onions to the pan and sauté them until they are golden brown and fragrant, stirring occasionally to prevent burning. -
Incorporate Spices and Aubergine:
Add the finely chopped green chillies, turmeric, salt, and cinnamon powder to the pan. Stir in the mashed aubergine flesh, allowing the mixture to cook for about 20 minutes, resulting in a thick, spicy masala pâté. -
Add the Tomatoes:
After 20 minutes, add the fresh tomato wedges to the pan and cook for an additional few minutes, just until the tomatoes begin to soften. Then, remove the pan from the heat. -
Finish and Serve:
Just before serving, stir in a handful of fresh chopped coriander for a burst of freshness. For a creamier texture, you might consider adding a splash of coconut milk, which complements the flavors beautifully.
Serving Suggestions
This Smoked Bangun Partha can be enjoyed warm or at room temperature. Serve it alongside crusty bread, pita chips, or vegetable sticks for a delightful appetizer or snack. Pair it with a fresh salad or enjoy it as a part of a mezze platter for a vibrant spread.
Nutritional Information
While this dish is packed with flavor, it is also vegetarian-friendly and offers a nutritious addition to your meals, filled with vitamins and healthy fats.
This rich, aromatic aubergine pâté not only showcases the earthy flavors of roasted aubergine but also celebrates the vibrant spices that make Indian cuisine so beloved. Enjoy the process of preparing and sharing this delightful dish, and relish the smiles it brings to your table!
