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Aubergine Pâté |
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| Serves 6 |
Prep 10 mins |
Cooking 25 mins |
Easy |
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Ingredients |
25g dried porcini mushrooms
500g aubergines
6 tbsp olive oil
1 small red onion, chopped
2 tsp cumin seeds
175g chestnut mushrooms
3 pickled walnuts, halved
small handful parsley
salt & pepper
brioche buns or
thick bread slices to serve
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Place the dried mushrooms in a
bowl and cover with plenty of boiling water. Leave to soak
for 10 minutes.
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Meanwhile, cut the aubergine
into 1cm dice. 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.
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Drain the dried mushrooms and
add to the pan with the cumin seeds and the fresh
mushrooms. Fry for a further 5-7 minutes until the
aubergines are very soft.
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Transfer to a food processor
or blender with the pickled walnuts and the parsley.
Season t taste with salt and pepper and process until
broken up but not completely smooth. Transfer to a serving
dish and serve warm or cold with a toasted brioche bun or toast.
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DAILY
DINNERS 
