Eggplant & Mushroom Pate (vegan)

1 eggplant
1 onion, chopped
1 clove garlic, crushed
250g mushrooms, chopped
45g oats
35g cashew nuts
generous pinch of cayenne
1½ tbsp lemon juice
2 tbsp chopped fresh chives

1. Prick the eggplant all over, then roast at 200° C for 30-45 minutes, until soft
2. Meanwhile, fry the onion for 5 minutes, until golden. Add the mushrooms and garlic, cover, and cook gently for 10 minutes.
3. Add the oats and cashew nuts, cover, and cook for a further 10 minutes
4. Scrape out the flesh from the aubergine, and put in a food processor with the mushroom mixture, lemon juice and cayenne. Season well, and process until smooth. Stir in the chives and serve.