- 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
- Lime juice and lime wedges for serving
- Pitta bread
- 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.
- 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.
- Place the flesh into a bowl or food processor and mash or blend briefly so that there is still some texture to the aubergine.
- Mix in the yogurt, oil, garlic and coriander. Season the pâté with pepper, salt and the lime juice.
- 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.
- Place on to a baking tray and bake for 10-15 minutes until golden brown and crisp. Allow to cool.
- 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.