Aubergine pate.
4 Servings
Ingredients
| Quantity | 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. | |
Directions
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.