Aubergine Pâté/Patê de Beringela
This is a simple and delicious pâté which is handy to make while you’re waiting for the bbq to get to the right temperature for grilling meat or fish. It’s relatively low maintenance and is a great addition to the summer table as a dip for bread or raw vegetables. The recipe can also be made in a hot oven but make sure you pierce the aubergine skin with a fork so they won’t burst.
Aubergine Pâté
2 Aubergines
4 Tbsp extra virgin olive oil
1 Clove of garlic (peeled and crushed)
Juice from ½ lemon Salt and pepper
1 tsp smoked paprika (pimentão)
1. Cook the aubergines on the bbq turning occasionally until they’re soft inside. If the skin burns slightly it doesn’t matter as they will be peeled.
2. Peel the aubergines, add salt, pepper, lemon juice and garlic and put in a blender.
3. Blend the mixture while adding olive oil until desired texture. Correct seasoning and serve with a drizzle of olive oil and sprinkled pimentão.
