It’s week 2 of #WorldVeganMonth and todays recipe is this delicious Aubergine and Sun-dried Tomato Pâté. This is sure to impress your dinner guests and is perfect as an easy to prepare starter or dip!
Aubergine and Sundried Tomato Pâté
1 carrot, chopped into 1cm chunks
1 aubergine, chopped into 1cm chunks
1 red pepper, chopped into 1cm chunks
1 bulb of garlic
extra virgin olive oil
1 can chickpeas, drained
12 sundried tomatoes
1 tbsp capers
Pre-heat the oven to 190C
On a lined baking tray, toss the carrot, aubergine and red pepper in some olive oil.
Slice a small amount off the top of the garlic bulb, so just the tips of the cloves are exposed. Drizzle the bulb with some olive oil and wrap in a tin foil package.
Bake the vegetables and the garlic for 30 minutes, until soft.
Squash out all the roasted garlic and, with the vegetables, add to a food processor with the rest of the ingredients and blend until smooth.