Brinjal Pate

Better known as Baba Ganoush, this brinjal or aubergine pate can be served as a pate or dip with tortilla chips, potato chips or savoury crackers. It also goes great with steak or lamb chops as a thick sauce.

Ingredients:
1 large brinjal (aubergine)
1 clove of garlic
Juice and zest of half a lemon
15ml green Italian pesto - basil or coriander works well
5ml sesame oil
15ml sesame seeds
2.5ml Cayenne pepper
Sea salt and freshly ground black pepper to season.

Method:
Preheat the oven to 200C.
Wipe the brinjal (aubergine) and prick it all over with a fork.
Cook the brinjal in the oven for about half an hour, or until the flesh feels soft and the skin is blackened. Set aside until cool enough to handle.
Place all the rest of the ingredients in a blender or food processor.
When cool enough to handle, peel and discard the skin of the brinjal. Add the flesh to the blender or food processor, season with salt and freshly ground pepper and blend until smooth. Transfer to a bowl, cover with cling film and leave for a few hours for the flavours to develop.
.
~~~~~~~~~~~~~~~~~~~~~