Aubergine Pate.
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Aubergine Pate.
2 md Aubergines
2 Cloves garlic crushed
15 ml 1 tbsp oil
30 ml 2 tbsp pomegranate juice or
Orange juice. 25 ml Half tsp paprika.
pn Chili seasoning.
Prick the aubergines with a fork and place on a baking tray. Bake in the oven at 180 c, 350 f, gas mark 4 for 30 minutes or until tender. When the aubergines are cooked, remove the skin while hot. Puree the flesh in a food processor with the garlic, oil, pomegranate juice, paprika and chili. Leave to cool, then serve with pitta bread.
Continue to:
Related Recipes:
- Guacamole Cherry Tomatoes - Dkp
- Cold Sweet & Sour Soup
- Beacon Hill Clam Dip
- Coq Au Vin Ii
- Chinese Vegetable Miso Soup
- Chicken Pate
My Books
