EGGPLANT AND MINT PATÉ


EGGPLANT AND MINT PATÉ

 peppe57
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

Excellent pâté to spread on croutons. A bartender from Syracuse passed me the recipe, serving me croutons with this pate during the aperitif.

INGREDIANTS

  • 1 baguette
  • 2 large eggplants
  • tablespoons extra virgin olive oil
  • 3 – 4 mint sprigs
  • salt

INSTRUCTIONS

  1. Start by removing the stalk from the aubergines. Cut them in half lengthwise and cut the pulp well without breaking the peel.
  2. Arrange the aubergines in a baking dish and bake them at about 160 – 180 ° for 40 – 45 minutes.
  3. Remove from the oven, let them cool, then with a spoon remove all the pulp and place it in a bowl.
  4. Season the aubergine pulp with oil and mint leaves (its quantity depends on the more or less strong scent of the mint itself) and blend everything with an immersion blender.
  5. Season with salt and mix everything well.
  6. Spread the pate on the baguette slices and serve.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected by eFoodChef Team Thanks