Print Friendly, PDF & Email

Rustic eggplant pâté

Rustic eggplant pâté

An idea for a snack or a cream to spread on bread as an appetizer?

This eggplant pâté is ideal:
it is easy to prepare and is always appreciated;
despite all the photos I took at final product do not do it justice.

The ingredients are for the most part always present in the house; except perhaps for the white balsamic vinegar. But whoever passed me the recipe claims that the meeting of the two vinegars is fundamental ...
in any case, the taste is excellent.

You just have to try it at home and then, starting as always with the ingredients, let's start cooking!

Ingredients, for 4 people:

eggplant

g.

400

capers

TS.

1

green olives

10

garlic

clove

1

basil

leaves

5

dark balsamic vinegar

TS.

3

white balsamic vinegar

TS.

3

extra virgin olive oil

TS.

3

honey

TS.

1

sale

q.s.

freshly ground black pepper

q.s.

Preparation:

Google ads

<

Preheat the oven to 220 ° C (static - if ventilated at 200 ° C).

Wash and peel the aubergines. Cut them in half lengthwise and remove the seeds to avoid giving them a bitter taste.

Cut them into cubes.

Stone the olives, peel the garlic and cut everything into small pieces together with the capers.

Gently clean the basil leaves and break them up.

Season the aubergines with these ingredients in a baking dish, also adding the mx of balsamic vinegars, olive oil, honey, salt and pepper.

Cover the baking dish with aluminum foil and bake for an hour.

When cooked, remove from the oven, leave to cool and then chop coarsely (with a knife or half-moon; not in the mixer!).

If the pâté, on the palate, turns out to be too sour, correct the flavor with a little honey.

Excellent spread on slices of homemade bread, possibly just grilled, focaccia or canapés.

Bon appetit!

ADVICES AND NOTES:

Google ads

<

Your comments are welcome!
Leave them in module at bottom of page: