I picked these gorgeous fat brinjals in my garden - perfect for brinjal pate!
To make the pate, slice the brinjals in half, lengthways, brush them with olive oil and bake them in the oven for about 30 minutes at 180 C.
Then, in a food processor or a blender, whiz together a cup of Greek yoghurt, half a cup of mayonnaise, a quarter cup of cream cheese, juice of one small lemon (or half a large one) and a teaspoon of garlic. Add some herbs if you like (I used a small handful of fresh basil leaves), and a bit of salt and pepper to season. You can also add some chilli to give it some extra flavour.
Leave the mixture in the fridge to set for a few hours.
You can store the pate for about a week, covered in the fridge. It makes a great lunchbox snack with a few seed crackers.
