Preheat the oven to 200 degrees.
Cut the eggplant in half, make a few incisions in it and stuff those with thin slices of garlic. Drizzle some olive oil on top and add a pinch of salt.
Pop the aubergine halves in the oven facing down on a baking sheet.
Bake for circa 1 hour or until soft. Remove them from the oven and let them cool.
Then pop the aubergine into a food processor. Add your herbs of choice – I’m using basil and parsley, ½ fresh lemon juice. Whizz until smooth and let the pate cool off and then pop it in the fridge.
1 medium aubergine
½ garlic clove
A pinch of pink salt & pepper
Fresh herbs – parsley and basil
2 tablespoons fresh lemon juice