Aubergine Sunflower Pate
|Garlic||1 Clove (5 gm), crushed|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Sunflower seeds||30 Milliliter (2 Tablespoon)|
|Natural yogurt||45 Milliliter (3 Tablespoon)|
|Coriander/Parsley||1 Cup (16 tbs)|
|Black pepper||To Taste|
|Black olives||1 Tablespoon (For Garnish)|
1. Cut the aubergine in half and place, cut side down, on a baking sheet. Place under a hot grill for 15-20 minutes, until the skin is blackened and the flesh is soft. Leave for a few minutes, to cool slightly.
2. Scoop the flesh of the aubergine into a food processor. Add the garlic, lemon juice, sunflower seeds and yogurt. Process until smooth.
3. Roughly chop the fresh coriander or parsley and mix in. Season, then spoon into a serving dish. Top with olives and serve with vegetable sticks.