Aubergine & mushroom paté
- 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
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.