Recipe of the week

Because of their oil-absorbing properties, aubergines can be greasy, says

Christine Smallwood. This method of preparing them, with only a small amount of oil, gives them a satisfying creaminess – and is a great way to make the most of any unused space in the oven when you’re baking something else.

Patè di melanzane (aubergine pâté)

1 large aubergine (about 500g) ½ garlic clove, crushed 1 heaped tsp of capers a pinch of dried oregano 1 tbsp extra-virgin olive oil 2 tomatoes, skinned, deseeded

and chopped, to garnish (optional) 8 small slices of toasted bread salt

• Heat the oven to 180°C.

• Put the whole aubergine on a baking tray (as it is, no oil or seasoning). Prick in half a dozen places with a small pointed knife to ensure it doesn’t explode, and bake in the heated oven for about 50 minutes, until the aubergine is soft when pressed, and the skin is wrinkled. Remove from the oven, carefully, and leave to cool for a few minutes, then remove the skin.

• Chop the flesh and put into a bowl with the garlic, capers, oregano and oil. Season with salt, then blitz with a handheld blender to combine. When cool, put it in the fridge to chill for at least 1 hour.

• When you’re ready to serve, stir to mix in any separated liquid, then transfer the pâté to a serving bowl and garnish with a drizzle of oil and the tomatoes. Serve with small slices of toast.

Taken from Italy: The World Vegetarian by Christine Smallwood, published by Bloomsbury at £20. To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit theweekbookshop.co.uk.