Aubergine Spread


  1. Preheat the oven to 200 degrees.

  2. 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.

  3. Pop the aubergine halves in the oven facing down on a baking sheet.

  4. Bake for circa 1 hour or until soft. Remove them from the oven and let them cool.

  5. 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.

Preparation time: 20 mins
Cooking time: 60 mins
Difficulty level: Medium


  • 1 medium aubergine

  • ½ garlic clove

  • Olive oil

  • A pinch of pink salt & pepper

  • Fresh herbs – parsley and basil

  • 2 tablespoons fresh lemon juice