Aubergine Pate

• 2 medium eggplant
• 2 each garlic cloves crushed
• 1 tablespoon vegetable oil
• 2 tablespoons pomegranate juice or orange juice
• 1/2 teaspoon paprika
• 1 pinch chili powder

1. Prick the aubergines with a fork and place on a baking tray.
2. Bake in the oven at 180 c, 350 f, gas mark 4 for 30 minutes or until tender.
3. When the aubergines are cooked, remove the skin while hot.
4. Puree the flesh in a food processor with the garlic, oil, pomegranate juice, paprika and chili.
5. Leave to cool, then serve with pita bread.

eggplant, garlic, vegetable oil, pomegranate juice, paprika, chili powder

Taken from recipeland.com/recipe/v/aubergine-pate-3542 (may not work)