Name: Aubergine Pâté
Yield: serve 4
Ingredients: Whizz together, adding 3-5 tablespoons sunflower oil, a little at a time until smooth. The more oil you add, the lighter the texture. Season with salt and black pepper. Spoon into a dish and chill until ready to serve. Sprinkle with chopped herbs.; Peel off the skins with your fingers and discard. Put the flesh into a fine nylon sieve and press with a wooden spoon to push out as much liquid as possible. Put the drained flesh into a food processor and add 1 tablespoon lemon juice.

Preparation info

serve
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Method

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

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Aubergine Pâté

Method

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