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Aubergine and mushroom pate

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Aubergine and mushroom pate

This is a delicious light vegetarian pate. Serve warm or cold with crusty bread.


  • 2 medium-size aubergines
  • 1 small red onion, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon coriander seeds, crushed
  • 1-2 tablespoons oil
  • 250 grams mushrooms, finely chopped
  • 3-4 tablespoons finely chopped fresh coriander


  1. Place the aubergines on a baking tray and cook at 200ÂșC for 30 minutes or until tender and the skins are beginning to brown.
  2. Gently pan-fry the onion, chilli, garlic and coriander seeds in the oil until tender, but not brown. Add the mushrooms, stirring until cooked, the juices released and evaporated.
  3. Cut cooked aubergines in half, squeeze out juices, roughly chop or mash flesh. Combine with mushroom mixture. Season with salt, pepper and coriander. Alternatively, make in the food processor. Pulse until well mixed.

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