Roasted Aubergine Pâté


Preparation time: 15 minutes

Cooking time: 40 minutes

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Serves: 4 people

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  1. Preheat the oven to 200°C/gas mark 6. 
  2. Prick some holes in the aubergines with a fork, then place them on a baking tray and roast in the oven for 25 to 30 minutes. Set aside and allow to cool. 
  3. While the aubergines are cooking, heat the oil in a pan and fry the mustard seeds for 5 seconds, then add the onion, turmeric and salt. Cook for about 5 minutes, until the onion has softened, then add the chilli, tomatoes, ginger, garlic and garam masala. Cover and cook on a medium to low heat for 3 minutes, until the tomatoes and onion form a thick sauce. 
  4. Once the oven-roasted aubergines are cool enough to handle, peel off the skin and finely chop or mash the flesh. Add the chopped aubergine to the pan with the onion and tomato sauce. Stir to combine and cook for another 2 to 3 minutes, until the aubergine is well mixed in. Finish the dish with the fresh coriander. Serve hot or at room temperature.

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