• 3 medium aubergines

  • 1 clove of garlic - crushed

  • 1 small onion - finely chopped

  • 3 tbsp olive oil

  • Juice of half a lemon

  • Sea salt and freshly ground pepper to taste

  • Tomato and Chilli Dressing

  • 3 plum tomatoes, skinned seeded and chopped

  • 1 fresh green chilli, seeded and sliced

  • 1 shallot, finely chopped

  • Pinch of cumin

  • 1 tablespoon chopped fresh coriander leaves

  • 1 tablespoon extra virgin olive oil

  • Juice of half lime

  • Handful of mixed salad leaves


  • 1.

    Wash and dry the aubergines. Slice one into rounds and set aside, place the other aubergines whole under a hot grill, and allow to ‘roast’ until they appear to burn and blacken on the outside and are soft and tender inside when pierced with a knife (approximately 20 minutes). If you have a gas hob you can try 'roasting' them over a naked flame to give a really strong smoked flavour. Leave aside to cool.

  • 2.

    Lay the slices of aubergine on a grill tray, brush with olive oil and season. Grill until golden and cooked through – about 6 to 8 minutes should do. Put 1 tablespoon of olive oil in a pan and heat. Add the garlic and onion and cook on a medium heat until soft. Peel the aubergine and add the flesh to the pan and continue cooking together for a couple of minutes. Add the lemon juice and season to taste. Set aside.

  • 3.

    To make the dressing, mix all the dry ingredients together and then add the oil and lime juice, season and allow to stand for 5-10 minutes to allow the flavours to infuse together.

  • 4.

    To assemble, place a pastry cutter in the centre of a plate to use as a mould, and line the bottom with the slices of grilled aubergine then top with the smoked mixture. Continue with alternate layers until you have filled the mould finishing off with a round of the sliced grilled aubergine.Remove the mould and top with a handful of leaves. Spoon the dressing around and serve at room temperature with grilled flatbread.

  • 5.

    To serve this as a pate, puree the ingredients (minus the sliced, stack of aubergine), place in a ramekin and refrigerate for 2 hours. Serve with toast

  • 6.

    For a dip, puree the ingredients (minus the sliced, stack of aubergine), serve warm with corn chips and pitta bread.

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