A paté or dip made from the flesh of roasted aubergines with ingredients such as garlic, olive oil, lemon juice and parsley. The paté looks similar to caviar, but does not have the same price tag. Pickled mustard seeds (pictured below) are also known as poor man’s caviar due to its texture which is similar to that of caviar. It is a tongue in the cheek expression for having a rich man’s taste but a poor man’s budget.
500 g aubergine/eggplant/brinjal
4 dried apricot halves (optional)
30 ml coriander, finely chopped
5 ml ground cumin medium
10 ml lemon juice
10 ml olive oil
10 ml crushed garlic
15 ml peanut butter
60 ml plain yoghurt (optional)
2 ml salt
pinch cayenne pepper (optional)
- Pre-heat the oven to 200 º C and line a baking tray with a Wizbake baking sheet.
- Prick the aubergines all over with a utility knife and place them on the baking tray.
- Roast the aubergines until it is tender, about 40 to 50 minutes. Larger aubergines will take longer to roast than smaller ones.
- In the meantime, soak the apricots for 10 to 15 minutes in a bowl of boiling water.
- Transfer the apricots to a food processor and reserve the water. You might need to add it to the pate if the paté is too thick.
- Chop the coriander finely and add it to the food processor.
- Cut each aubergine in half on a chopping board with a cook’s knife and scoop out the flesh with a table spoon. Discard the skin.
- Add the cooked aubergine flesh to the food processor.
- Add the rest of the ingredients to the food processor and puree the mixture using a pulse action until it is smooth.
- Add a little of the soaking water if the pate is too thick.
- Transfer the paté to a serving dish or container and serve immediately with crackers or fresh bread or use as a spread on a sandwich.
Store leftover paté in an airtight container in the fridge for 2 to 3 days.
Adapted from Gabi Steenkamp’s recipe.