This vegan paté recipe is one I first made for a summer BBQ, but it’s really straightforward to make indoors as well! Tastes great spread on sourdough toast, or dip in with pitta crisps, crackers or breadsticks.

Serves 2-3

Time - 1 hr

What you need

  • 1 large aubergine, pricked all over with a fork/knife

  • 5 large garlic cloves, skin on

  • Handful of parsley, chopped fine

  • 1 tsp smoked paprika

  • squeeze of lemon

  • Olive oil

  • salt and pepper

What you do

  1. Place the aubergine on a baking tray and pop into the oven at 200C (fan) for about 45 mins-1 hr. You want the skin charred and the flesh soft and buttery

  2. When there are about 20 mins left on the timer, pop the garlic cloves in

  3. Peel the skin off the aubergine and chop the green head off

  4. Peel the garlic

  5. Put the aubergine and garlic into a blender/processor. Sprinkle salt and a good grind of black pepper. Add a tbsp of olive oil, a squeeze of lemon juice, and the smoked paprika. Pulse for a few seconds

  6. Stir in the parsley and another tbsp of olive oil

That’s it!

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I’ve also got a smoked salmon paté recipe if that’s your thing!

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