Aubergine pate.

Yield: 4 Servings

Measure Ingredient
2 mediums Aubergines
2 \N Cloves garlic crushed
15 millilitres 1 tbsp oil
30 millilitres 2 tbsp pomegranate juice or
\N \N Orange juice.
25 millilitres Half tsp paprika.
\N 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.

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