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Aubergine and mushroom pate




Source of Recipe


weight watchers


List of Ingredients




1 aubergine
1 onion, chopped
1 clove garlic, crushed
250g mushrooms, chopped
45g oats
35g cashew nuts
generous pinch of cayenne
1.5 tbsp lemon juice
2 tbsp chopped fresh chives




Recipe



Instructions


- prick the aubergine all over, then roast at 200°C for 30-45 minutes, until soft
- meanwhile, fry the onion for 5 minutes, until golden
- add the mushrooms and garlic, cover, and cook gently for 10 minutes
- add the oats and cashew nuts, cover, and cook for a further 10 minutes
- scrape out the flesh from the aubergine, and put in a food processor with the mushroom mixture, lemon juice and cayenne. Season well, and process until smooth
- stir in the chives


Special Notes


For a dinner party starter:
Melt 20g low-fat margarine (diet flora only adds 1.5 points extra in total), and mix with a few more chopped chives. Spoon the pate into 6 individual ramekins, smooth over the top, and pour over the melted margarine and chives. Chill, then serve with home-made melba toasts.