Aubergine and roasted garlic pate

May 6, 2016 (Last Updated: January 11, 2019)

Middle Eastern baba ganoush is taken a step further with roasted garlic, which imparts a mellow earthy flavour to complement the crunch of toasted pine nuts. Serve with heaps of grilled ciabatta brushed with extra virgin olive oil – this is food for sharing.

TO DRINK: Tokara Chardonnay 2005’s tropical flavours and hint of lemon will accentuate the nutty character of the dish

Print Recipe

Aubergine and roasted garlic pate

Serves: 6
Cooking Time: 40 mins

Ingredients

  • 1 garlic bulb
  • 4 aubergines
  • 5ml cumin seeds, ground
  • 30ml extra virgin olive oil
  • 30ml tahini
  • 50ml lemon juice, freshly squeezed
  • salt and freshly ground black pepper, to taste
  • 50ml pine nuts, toasted

Instructions

1

Preheat the oven to 200°C.

2

Slice the garlic bulb diagonally through the middle, so that each clove is halved crosswise. Place the two halves facing downwards on a baking tray.

3

Prick the aubergines and add them to the tray with the garlic. Roast until the aubergines are very soft, about 30 minutes.

4

Scoop the garlic and aubergines out of their skins and discard the skins. Place the flesh in a food processor. Blend until you have a coarse or smooth consistency, whichever you prefer. Fold in the cumin, olive oil, tahini and lemon juice, and season.

5

Place the pâté in a bowl, scatter with the pine nuts, drizzle with olive oil and serve with grilled ciabatta or flat bread.

 

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May 6, 2016 (Last Updated: January 11, 2019) By
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