Brinjal Pate

HORS-D-OEUVRE
Ingredients
2 large aubergine
1 Tblsp oil
2 onions
3 green chillies or 1 green pepper, chopped
salt
1/2 tsp cumin seeds
pinch of caster sugar
juice of 1 lemon
1 lemon, sliced
Method
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.
Variations:
Cooked marrow pulp or cooked mashed cucumber maybe used instead of the aubergine.

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