Brinjal Pate

2 large aubergine
1 Tblsp oil
2 onions
3 green chillies or 1 green pepper, chopped
1/2 tsp cumin seeds
pinch of caster sugar
juice of 1 lemon
1 lemon, sliced
Rub aubergine in oil and wrap in geaseproof paper and bake for 30 minutes, 350F, 180C, Gas Mark 4, until soft.
Scrape out pulp and mash well. Grate 1 onion and add to aubergine, mix with chillies or pepper. Season with salt and cumin. Add sugar and sharpen with lemon juice. Chill the mixture.
Turn into a serving dish. Decorate with second onion cut into thin rings and slices of lemon.
Serve with torn bread, melba toast or water biscuits.
Cooked marrow pulp or cooked mashed cucumber maybe used instead of the aubergine.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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