Roasted Aubergine and Garlic Pate
- Aubergine 1 lge
- Rapseed oil 1 dzl
- Salt 1 tsp
- Mayo 4 tbs
- Garlic 2 clv
Preheat the oven to 180 Celcius degrees. Wash and split the aubergine in half using a sharp knife. Place it on a baking tray. Drizzle some rapseed oil on both sides and season it with salt. Place it into the oven for 1 hour.
Let the baked aubergine cool down. At this stage, the middle part should be very soft and easy to remove by using a spoon. Take a food processor add in the meaty part of the aubergine along with 2 cloves of grated garlic and 4 tbs of mayo. Blend it together until smooth. Season it with additional salt if needed. Enjoy it on crispbread with chopped parsley and fresh chopped stalks of celery.