Aubergine Pâté

Preparation info
  • serve


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


I learned to make this delectable purée years ago in a little Turkish restaurant above the covered market in Istanbul. The aubergine skin is burnt black to impart a subtle smoky taste to the soft flesh within. This aubergine pâté is far softer than most pâtés, and makes a good first course piled on to thin toast. As the flavour is so