Toast onion and aubergine pate

Toast onion and aubergine pate

 

This makes an excellent dip or spread, alternatively try it folded in tortillas.


Preparation time: 15 minutes
Cooking time: 45 minutes, plus cooling time
Serves 6

  • 1 large onion

  • 1 medium aubergine

  • Salt and black pepper

  • Olive oil

  • 225 g (8 oz) cream cheese

  • 1 garlic clove

  • Pinch of chili powder

  • Lemon or lime juice to taste

  1. Preheat the oven to 220C/425F/Gas Mark 7.

  2. Cut the onion into quarters and place on a baking sheet with the aubergine. Season lightly, then drizzle with olive oil. Roast in the hot oven for 45 minutes, until the aubergine is blackened and the skin wrinkled. Allow to cool.

  3. Cut off and discard the end of the aubergine. Place the aubergine in a food processor with the onion, cream cheese, garlic and chili powder and blend until completely smooth.

  4. Season the pate with salt and pepper and lemon to taste.

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