2020-08-13 / test@t

Eggplant pate on toast

If you want this eggplant pate to look a little more fun, bake red bell peppers in the oven, cut into small cubes and add to the finished pate before steeping.

Eggplant pate on toast
  • 4-6 large eggplants
  • 2 cloves of garlic
  • 1 tsp cumin seeds
  • 2 tbsp. l. good mayonnaise
  • 2 tbsp. l. olive oil
  • salt, black pepper
  • cereal toast and butter for serving


Step 1
Make the pate in advance, in the evening, it needs to be infused. Preheat oven to 200 ° C. Chop the eggplants often all over the surface, place them on a foil-lined baking sheet and bake until soft, about 30 minutes.
Step 2
Cut hot eggplants in half, cool slightly and remove the pulp with a spoon. Place the pulp in a colander and drain for 30 minutes.
Step 3
Meanwhile, crush, peel and mince the garlic. Heat olive oil in a small skillet, add cumin and garlic, fry over low heat for 1.5-2 minutes.
Step 4
Combine the garlic and cumin oil with dried eggplant. Add mayonnaise, salt and pepper and blend in mashed potatoes with an immersion blender. Tighten with plastic wrap and let it brew in the refrigerator for 6-12 hours.
Step 5
Toast toast, brush with butter. Before serving, slightly warm the pate in a saucepan or microwave, it should be warm. Place the pate over the toast and serve.
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