Aubergine Pate

This is great as a dip or spread, especially when with people who are busy munching on caviar or liver pate or similar. You can vary it with different spices or by using yogurt instead of tahini.

 

Ingredients:

1 aubergine

olive oil

sea salt

1-2 garlic cloves

1 tbsp tahini, optional

1 tsp mint

1-2 tsp honey

1 tsp chilli powder or flakes

 

Instructions:

1. Wash and slice the aubergine, then drizzle it with olive oil and salt. Roast at 200 C for about 25 minutes, until soft. You can remove the peel if you prefer.

2. Mix it in a food processor with the other ingredients and more olive oil until smooth.

Artichoke Soufflé or Dip

If you make it according to this recipe, it’s a soufflé. If you add some cheese, it will be a melty, gooey dip for bread. Either way, it’s tasty and different. You can also combine it with spinach.

Ingredients:

1-2 cloves garlic

1 tin artichokes

¼ cup milk or cream (oat or soy cream or rice milk all work fine)

2 eggs

herbs (parsley, mint, or other herbs of your choice)

smoked paprika and/or black pepper

oil

Instructions:

1. Chop the garlic. Drain and chop the artichokes.

2. Mix the garlic and artichokes in a food processor until finely chopped.

3. Add the milk, eggs, herbs, and spices. Mix again until a fairly smooth paste.

4. Oil an oven-safe dish. Pour the mixture into the dish and bake for 20 minutes at 200 C until golden and puffy.