Aubergine paté

Friday - - Recipe Cards -

Prep time: 15 mins Cook­ing time: 10 mins Serves 6

4 tsp but­ter 2 leeks, sliced 1 large aubergine, sliced 125ml chicken or veg­etable stock 125ml cream cheese 2 tsp lemon juice


1 Heat but­ter in pan. Add leeks and sauté un­til ten­der. Add aubergine and sauté with leeks for 2 min­utes.

2 Add stock and sim­mer un­til aubergine is ten­der.

3 Al­low to cool for a few min­utes then mix in cream cheese and lemon juice. Sea­son to taste with salt and pep­per. Serve with hot toast and fresh rocket.

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