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Aubergine and Coriander Pate with Crispy Pitta Bread

Aubergine and Coriander Pate with Crispy Pitta Bread

A tasty vegetarian starter.


Serves: 2 | Preparation & Cooking Time: 1hr 30 mins


  • 4 large aubergines 
  • 4 tablespoons thick natural yogurt 
  • 2 tablespoons extra virgin olive oil plus some to brush Pitta bread 
  • 1 small garlic clove, crushed 
  • Bunch of coriander, washed and chopped, (save a sprig to decorate) 
  • Freshly ground black pepper 
  • Salt 
  • Lime juice and lime wedges for serving 
  • Pitta bread

Preparation method

  1. Pre-heat the oven to 200⁰c fan, 210⁰c conventional, gas 6. Place the aubergines on a baking tray and cook until the skins have begun to blacken and peel off.
  2. Put the blackened aubergines into a plastic bag and seal. When cool, peel the blackened skin off and put the aubergine flesh into a sieve or colander so that excess moisture can drain off, for about half an hour.
  3. Place the flesh into a bowl or food processor and mash or blend briefly so that there is still some texture to the aubergine.
  4. Mix in the yogurt, oil, garlic and coriander. Season the pâté with pepper, salt and the lime juice.
  5. For the crispy pitta: heat the oven to 170°C fan oven, 180°C conventional oven, Gas 5. Split the pitta bread horizontally, cut in half and brush each cut side with olive oil.
  6. Place on to a baking tray and bake for 10-15 minutes until golden brown and crisp. Allow to cool.
  7. Place the pâté into a serving dish surround with the crispy pitta bread; decorate with the coriander sprig and lime wedges. Scoop the pâté up with the crispy pitta bread.

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