Aubergine Pâté and Chilli-Chocolate Cake

These delicious recipes come courtesy of the Vegetarian Kitchen.  

Aubergine Pâté:

• 3 aubergines, halved and cross-hatched
• 5-6 cloves garlic, peeled
• 80ml olive oil
• 5ml ground cumin
• 5ml paprika
• juice of 1 lemon
• salt and pepper to taste
• chopped fresh parsley for garnishing

Preheat oven to about 150 degrees celsius.

Place the aubergines and garlic in a roasting pan and drizzle with 45ml olive oil. Roast for about 45 minutes until tender.

  

Allow to cool and scoop out the aubergine flesh, discarding the skins.

Puree all the ingredients, except the parsley, in a blender or mash with a fork to the desired consistency.

Adjust the seasoning, top with lots of chopped fresh parsley (if desired) and serve with freshly baked, crust bread.

Chilli-Chocolate Cake

• 1.5 cups cake flour
• 0.5 cups sugar
• 3 tbsp cocoa powder
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 0.5 tbsp ground cinnamon
• 0.5-1 tsp cayenne pepper
• 1 tbsp vanilla essence
• 1 tbsp grape vinegar
• 0.5 cups sunflower oil
• 1 cup water
• 2-3 tbsp icing sugar

Preheat over to 160 degrees celsius. Grease and flour a 20cm round cake tin (I used ramekins in this instance).

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and spices.

Make a well in the centre and add the vanilla essence, vinegar, oil and water. Stir until combined, but do not overmix.

Spoon the batter into the cake tin/ramekins and bake for 40-45 minutes or until a knife inserted into the cake comes out clean.

Once the cake has cooled, use a fine sieve to dust with the icing sugar.