Aubergine Pate

Aubergines lend themselves to many cooking styles. Here is a pate or dip that you can serve at dinner parties for dipping crisps or tortilla chips.
If you don't like the idea of chips, it is also delicious served on thin 'Melba' toasts made with day old bread, sliced very thinly and toasted lightly on a pan or in the oven until dry and crispy.

What gives this pate its distinctive flavour is the olive oil it is cooked in, so it is important that you use this. Any other oil will give different results.

Ingredients:

• 1 large aubergine
• 1 clove garlic
• chili powder (optional)
• salt, pepper
• 3 tbsp olive oil

Peel the aubergine and dice the meat. Peel the garlic and add to the pan with the aubergine. Fry over low heat in a pan with 2-3 tablespoons of good olive oil. Cook for around 5 minutes, until the aubergine becomes very tender. Turn the heat off and place the aubergine on a plate.

Mash the aubergine meat and garlic with a fork; then put it in a bowl and mix in the salt, pepper, chili to taste. Cover with cling film and refrigerate until cold.

Serve cold as a dip or spread. Made in large quantities it can also be served as a side dish