If you struggle to find new ways to cook with an aubergine, this recipe is a delicious vegetarian starter which is so easy to make yet it looks and tastes much more complex. Serve in a large bowl topped with coriander and lime wedges with slices of hot, crispy pitta bread.
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Ingredients
- 4 large aubergines
- 4 tablespoons thick natural yogurt
- 2 tablespoons extra virgin olive oil plus some to brush Pitta bread
- 1 small garlic clove, crushed
- bunch of coriander, washed and chopped, (save a sprig to decorate)
- freshly ground black pepper
- Salt
- lime juice and lime wedges for serving
- pitta bread
Serves 2
Method
- Pre-heat the oven to 200⁰C fan, 210⁰C conventional, gas 6.
- Place the aubergines on a baking tray and cook until the skins have begun to blacken and peel off.
- Place the blackened aubergines into a plastic bag and seal.
- When cool, peel the blackened skin off and place the aubergine flesh into a sieve or colander for about 30 minutes to drain off any excess moisture.
- Place the flesh into a bowl or food processor, mash or blend briefly so that there is still some texture to the aubergine.
- Mix in the yogurt, oil, garlic and coriander.
- Season the pâté mix with pepper, salt and the lime juice.
- For the crispy pitta: heat the oven to 170°C fan oven, 180°C conventional oven, Gas 5.
- Split the pitta bread horizontally, cut in half and brush each cut side with olive oil.
- Place onto a baking tray and bake for 10-15 minutes until golden brown and crisp. Allow to cool.
- Place the pâté into a serving dish, surround with the crispy pitta bread and decorate with the coriander sprig and lime wedges.
- Scoop the pâté up with the crispy pitta bread and enjoy!