Maryon’s Aubergine Pate

by COLETTE PIENAAR

2-3 Aubergines depending on size
2 Tablespoons lemon juice
3 Tablespoons olive oil
Crushed garlic to taste
Salt and black pepper
Handful finely chopped parsley

Bake Aubergines in 200C oven until soft. You might have to turn them. When cooled cut in half and spoon out flesh and pulp in food processor. Add seasoning and lemon juice then gradually beat in oil in a slow stream as if making mayonnaise. Lastly add garlic and parsley. Chill until required. This is good eaten with crudite…..celery/carrot sticks, peppers, cucumber and radishes. Not a jot of “Nastys” anywhere and it is very moreish.