aubergine pate
- Categories
- Vegetarian
- Appetizers
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Aubergines |
| 2 | Cloves garlic crushed |
| 15 millilitres | 1 tbsp oil |
| 30 millilitres | 2 tbsp pomegranate juice or |
| Orange juice. | |
| 25 millilitres | Half tsp paprika. |
| pinch | Chili seasoning. |
Prick the aubergines with a fork and place on a baking tray. Bake in the oven at 180 c, 350 f, gas mark 4 for 30 minutes or until tender. When the aubergines are cooked, remove the skin while hot. Puree the flesh in a food processor with the garlic, oil, pomegranate juice, paprika and chili. Leave to cool, then serve with pitta bread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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