Recipe from Italy: The World Vegetarian by Christine Smallwood.
Published by Bloomsbury Absolute.
Ingredients - Serves: 4
1 large aubergine (about 500g)
½ garlic clove, crushed
1 heaped teaspoon capers
a pinch of dried oregano
1 tablespoon extra-virgin olive oil
2 tomatoes, skinned, deseeded and chopped, to garnish (optional)
8 small slices of toasted bread
Salt
Method
Heat the oven to 180°C/160°C fan/gas mark 4. Put the whole aubergine on a baking tray (as it is, no oil or seasoning). Prick in half a dozen places with a small pointed knife to ensure it doesn’t explode and bake in the heated oven for about 50 minutes, until the aubergine is soft when pressed, and the skin is wrinkled. Remove from the oven (take care – it will be very hot) and leave to cool for a few minutes, then remove the skin.
Chop the flesh and put it into a bowl with the garlic, capers, oregano and oil. Season with salt, then blitz with a handheld stick blender to combine. When the mixture is cool, put it in the fridge to chill for at least 1 hour.
When you’re ready to serve, stir to mix in any separated liquid, then transfer the pâté to a serving bowl and garnish with a drizzle of oil and the chopped tomatoes, if you wish. Serve with small slices of toast.