The kids will eat bucketfuls of hummus, and love lentils, so thought I would try them with this Red Lentil Pate….
It was easy enough to make, but didn’t go well with the kids. DD1(5) refused to even try it & even DD2(2.5) – a.k.a. “The human dustbin” announced she didn’t like it after one mouthful! DH & I thought it was nice, but I don’t think I will be rushing to make it again in the near future!
This is in my Celia Brooks Brown book, but also found online here.
juice of 1 lemons
1 clove garlic, crushed
salt, and freshly ground black pepper
2 tbsp olive oil
2-3 tbsp Greek yogurt
Push a fork into the stem of the aubergines and place the body directly onto a high gas flame. Turn occasionally until completely soft and collapsed; the skin should be blackened to the point of ash in places, and steam should be escaping through the fork holes.
Halve the aubergines lengthways, then score the flesh with a knife, drizzle with olive oil & roast at 220C until golden & softened.
Remove to a plate and cool.
Peel off the charred skin. Don’t worry if a few little charred bits remain, as they will add to the flavour.
Place flesh in a bowl and use a fork to mash together with remaining ingredients until fairly smooth.