Aubergine and Coriander Pate with Crispy Pitta Bread

If you struggle to find new ways to cook with an aubergine, this recipe is a delicious vegetarian starter which is so easy to make yet it looks and tastes much more complex. Serve in a large bowl topped with coriander and lime wedges with slices of hot, crispy pitta bread around it then let your guests help themselves.


4 large aubergines 

4 tablespoons thick natural yogurt 

2 tablespoons extra virgin olive oil plus some to brush Pitta bread 

1 small garlic clove, crushed 

Bunch of coriander, washed and chopped, (save a sprig to decorate) 

Freshly ground black pepper 


Lime juice and lime wedges for serving 

Pitta bread

Serves 2



  1. Pre-heat the oven to 200⁰c fan, 210⁰c conventional, gas 6. Place the aubergines on a baking tray and cook until the skins have begun to blacken and peel off.
  2. Put the blackened aubergines into a plastic bag and seal. When cool, peel the blackened skin off and put the aubergine flesh into a sieve or colander so that excess moisture can drain off, for about half an hour.
  3. Place the flesh into a bowl or food processor and mash or blend briefly so that there is still some texture to the aubergine.
  4. Mix in the yogurt, oil, garlic and coriander. Season the pâté with pepper, salt and the lime juice.
  5. For the crispy pitta: heat the oven to 170°C fan oven, 180°C conventional oven, Gas 5. Split the pitta bread horizontally, cut in half and brush each cut side with olive oil.
  6. Place on to a baking tray and bake for 10-15 minutes until golden brown and crisp. Allow to cool.
  7. Place the pâté into a serving dish surround with the crispy pitta bread; decorate with the coriander sprig and lime wedges. Scoop the pâté up with the crispy pitta bread.
Back to Recipes