Soups and Starters Recipes - Aubergine Pate Recipe

• 2 large aubergines

• 1 garlic clove, crushed

• 2 teaspoons lemon juice

• 2 tablespoons olive oil

• 2 tablespoons chopped parsley

• salt and pepper

• whole meal toast, to serve 

To garnish:

• chopped parsley

• lemon wedges

1. Prick the aubergines all over with a fork, cut them in half and place, cut side down, on a greased baking sheet.

2. Place in a preheated oven, 190°C (375°F), Gas Mark 5, for 30-40 minutes until softened. Peel the aubergines and place in a food processor or blender with the garlic and lemon juice.

3. Process, adding the oil a teaspoon at a time. Alternatively, chop the flesh finely and rub it through a sieve, then add the garlic, lemon juice and oil in a steady stream, beating until smooth.

4. Stir in the parsley, season to taste with salt and pepper and spoon into ramekin dishes. Chill in the refrigerator for at least 1 hour.

5. Garnish with parsley and lemon wedges. Serve with whole meal toast.