Aubergine Pate Snack Recipes

Ingredients :

2

2

15 ml

30 ml

45 ml

large aubergines

small onions, grated

bran

oil

chopped parsley

juice 1 lemon

salt and ground black pepper

few black olives

Method :

Heat the oven to 180C (350F), Gas 4. Prick the skins of the aubergines, place on a baking sheet and cook for about 30 minutes, turning once, or until they are soft. Or grill under medium heat for about 10 minutes turning often.

Hold the aubergines under cold running water and remove the skins. Mash the aubergines flesh with the onion, bran and oil, with a fork, or puree in a blender. Season with salt, pepper and lemon juice and stir in half the parsley. Turn into a serving dish and garnish with the remaining parsley and black olives.

Serving suggestions - This pate can be served in any of the ways described for chick pea salad. Or you can spoon it into 4 hollowed out lemon shells. For a more substantial dish, spoon into shells you can eat: hollow out large tomatoes, pile the aubergine pate into a dome shape and put back the 'lids' at an angle.

Serves 4

Per Serving : 8 g fat, 5 g fiber

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