Recipe Overview

Roasted Aubergine and Garlic Pate

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10 Minutes
2 Servings
2 Steps

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  • Aubergine 1 lge
  • Rapseed oil 1 dzl
  • Salt 1 tsp
  • Mayo 4 tbs
  • Garlic 2 clv
Step 1

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.

Step 2

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.

bread with that?
Garlic or onion?
What do I have in my fridge?