Roasted aubergines whizzed up to a delectable pate. Scrummy. Aubergines are super beneficial. A wonderful source of fibre, manganese, potassium, vitamin K and C, magnesium and niacin. They boast a high number of antioxidants too. As they grow from a flowering plant and contain seeds, they are technically a fruit.
2 aubergines, sliced into thin rings
5 cloves of garlic peeled
Extra virgin olive oil
2 tablespoons tahini
4 tablespoons lemon juice
1 teaspoon salt
Pepper to taste
Preheat oven to 180 C. Place the sliced aubergines and peeled garlic (keep it whole) into a baking dish and drizzle with olive oil. Roast in the oven stirring occasionally until the aubergines have softened and are cooked. This will take approximately 30 minutes.
Allow to cool slightly and add the aubergines and garlic mixture to a food processor or blender. Add the tahini, lemon juice, salt and pepper and whizz up to a smooth pate. Serve on crusty bread, pitta bread or add a huge dollop to your salad.