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Bringal and Red pepper pate |

brinjal pate

Brinjal pate

There are so many brinjals at the moment and they cost next to nothing so this is a great recipe to use them. It is vegetarian and a real winner that takes no time at all to make. It is a creamy delicious pate that I always slosh a good amount of olive over before serving. It’s a bit like Baba Ghanoush with fewer ingredients that has a wonderful fresh taste.

What you need

1 large brinjal
1 large red pepper seeds removed
1 large clove garlic
1 medium grated onion
2 teaspoons olive oil
Juice of 1/2 a lemon
Salt and pepper to taste

The process

Cut the brinjal the red pepper(remove seeds from the pepper) in half.

Heat your oven to 200 Celsius, place the brinjal and red pepper into an oven proof dish with the oil, cover and bake until the brinjal is tender and soft.

Remove from the oven and allow to cool.

Pull the skin off the red pepper and scoop the inside of the brinjal leaving the skin behind.

Pop it all into a blender and blitz until smooth.

Thats that, place in a bowl, drizzle with olive oil, top off with some fresh roughly chopped parsley and serve with melba toast, hot pita breads or whole wheat bread.


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