Aubergine Pate. -

2 Cloves garlic crushed

15 ml 1 tbsp oil

30 ml 2 tbsp pomegranate juice or Orange juice. 25 ml Half tsp paprika.

180 c,

350 f, gas mark

4 for 30 minutes or until tender. When the aubergines are cooked, remove the skin while hot. Puree the flesh in a food processor with the garlic, oil, pomegranate juice, paprika and chili. Leave to cool, then serve with pitta bread.