Roasted Onion and Eggplant Pâté

Fixings 

Roasted Onion and Eggplant Pâté

1 intensive onion, quartered

1 clove garlic

1 medium eggplant

a squeeze of stew powder

olive oil

lemon or juice to style

1 instrumentation cream cheese

salt and dark pepper to style

Bearings 

Preheat stove to 425 degrees F. Quarter onion and spot on a heating sheet with eggplant. Season gently and shower with oil. Cook for forty-five minutes, till eggplant, is darkened and also the skin wrinkled. allow chilling. interrupt and get rid of the end of eggplant. Spot eggplant in an exceeding sustenance processor with onion, cream cheese, garlic, and stew powder and blend till wholly sleek.