Aubergine & mushroom paté

Aubergine & mushroom paté

An alternative starter that's fresh and summery. Skip the Worcestershire sauce to make it vegetarian friendly.

By , 21 September 2015
Aubergine & mushroom paté
  • Ready in: 180 mins
  • Serves: 6
  • Price: 45p per serving
Nutritional Info
Each 139g serving contains
  • Fat med
    9.9g
    14%
  • Saturates med
    4.8g
    24%
  • Sugars low
    2.4g
    3%
  • Salt low
    0.4g
    7%
  • Energy 477KJ 114KCAL
    6%
of your reference intake.
Typical energy values per 100g: 343kJ/82kcal.
Ingredients
  • 1 large aubergine (about 425g)
  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 250g pack chestnut mushrooms, roughly chopped
  • 50g butter
  • 1 tsp Worcestershire sauce
  • 2 tsp dark soy sauce
  • 3 tsp chopped fresh flat-leaf parsley
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Prick the aubergine all over and cook in the oven for 30 minutes until soft.

  • Cook the shallot in the olive oil until soft and translucent. Add the garlic, mushrooms and half the butter and cook over a low heat, stirring occasionally, for 10 minutes. Increase the heat to medium and cook for a further few minutes until all the juices have evaporated. Tip into a bowl.

  • Cut the aubergine in half, scoop out the flesh and add to the mushrooms, along with the Worcestershire sauce, soy sauce and the rest of the butter. Pulse in a food processor or blender until you have a rough paté. Stir in the parsley and chill for at least 2 hours.