Tuesday, 4 December 2012

Roast aubergine & walnut pâté (no garlic!)

I love, love, love aubergine dips and pâtés. Unfortunately all of the recipes I have been through contain garlic and as much as I love garlic I am unable to eat it during the day - I don't want to stink in the office - as simple as that. So this is my take on aubergine pâté without the garlic but still very aromatic and rich. Hope these who don't like garlic or like me can't eat it all day long will find this recipe interesting.   

 makes about 250ml

2 medium - smallish aubergines, halved and sliced into 1cm slices
1 shallot, peeled, halved and sliced
handful of walnuts
handful of fresh parsley
juice of whole lime
1 tsp of tahini paste (I used dark one)
pinch of chilli powder
¼ tsp of turmeric
½ tsp of ground cumin
½ tsp of ground coriander
extra virgin olive oil
freshly ground black pepper

Heat the oven to 180 C.

Place sliced aubergines in a bowl and drizzle with little olive oil, add some salt and pepper. Mix well so the vegetables are covered in oil. Place onto a baking tray or in ovenproof dish and then place in the oven. Roast for about 25 minutes, then turn the oven off, open it's door slightly and leave the aubergines to cool down.

Heat the frying pan without any oil and dry roast the walnuts until slightly browned and fragrant. Place in a food processor.

Using the same pan fry the shallots in little olive oil over a low heat until soft, then place in a food processor. 

Now to the food processor add aubergines, shallots, turmeric, parsley, tahini, chilli, coriander, cumin, lime juice and some salt and pepper. Mix and at the same time add little by little olive oil. I like it bit chunky with some aubergine skins still visible and also with pieces of walnuts, but you can make it extra smooth - just mix little but longer and using a spatula scrap down the dip from the food processor as you go.

Season with salt and pepper accordingly to you taste, place in airtight container and place in the fridge, preferably leave it there overnight, or at least couple of hours. This will allow the flavours to mingle.

Serve in room temperature, garnished with some chopped parsley.

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