Meals and Courses

Aubergine Pâté

prep 10 mins, plus soaking cook 15 mins
  • 25 g (1 oz) dried porcini mushrooms
  • 6 tablespoons olive oil
  • 500 g (1 lb) aubergines, cut into 1 cm (½ inch) dice
  • 1 small red onion, chopped
  • 2 teaspoons cumin seeds
  • 175 g (6 oz) chestnut mushrooms
  • 2 garlic cloves, crushed
  • 3 pickled walnuts, halved
  • small handful of coriander
  • salt and pepper

Place the dried mushrooms in a bowl and cover with boiling water. Leave to soak for 10 minutes.

Meanwhile, heat the oil in a large frying pan. Add the aubergines and onion and fry gently for 8 minutes until the vegetables are softened and browned.

Drain the dried mushrooms and add to the pan with the cumin seeds, fresh mushrooms and garlic. Fry for a further 5–7 minutes until the aubergines are very soft.

Transfer the mixture to a food processor or blender with the pickled walnuts and coriander, season to taste with salt and pepper and process until broken up but not completely smooth. Transfer to a serving dish and chill until required. Serve the pâté on thick slices of bread or hot toast.

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