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
(Serves 8-10)

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
35g walnuts
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.

Check seasoning.

Yum yum!!!