Put the aubergines on a cookie sheet into a very hot oven. Cook them until the skin is wrinkled and the insides are soft (about 30 to 40 minutes). Let the aubergines cool down, peel off the skin and remove the seeds. Mash the soft aubergines to a pulp in a blender or with the blender stick of a hand mixer.
Clean the garlic, smash it with a garlic press and mix it with the vinegar and salt to taste. Stir in the olive oil spoon by spoon until you get a smooth paste. If you like a bit of spice, add some freshly ground black pepper. Mix the sauce with the Aubergine pulp and keep it at least one night in the fridge before serving. You can store Aubergine pate about one week in the fridge.