The garden is being generous with the aubergines, which is why they have looked for new ways to present them on the table. And this eggplant pate It seemed to me at this time of year a perfect alternative to prepare sandwiches and toasts to enjoy mid-morning or mid-afternoon.
Now that many children and adults find ourselves in the need to take a container with something to eat mid-morning or mid-afternoon, why not bet on a healthy option like this? Spread on a slice of toast It is a delight, I assure you!
Making this aubergine pate is also very simple. To be able to do it, yes, you have to bake the aubergines first to be able to remove all their meat. You can also do it in the microwave, however convenient it is for you! The important thing is that you are encouraged to try it.
The recipe
- 2 medium eggplants
- Sal Island
- Juice of half a lemon
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon ground cumin
- 1 garlic clove
- 1 teaspoon sesame paste
- A pinch of paprika to serve
- A pinch of olive oil to serve
- We cut the aubergines in half longitudinally and we make some cross cuts.
- We place them in a baking dish With the meat facing up, we add a pinch of salt and a drizzle of oil and we take them to the oven.
- We bake the aubergines at 180ºC for 30-40 minutes or until meat is tender.
- We empty the aubergines and put the meat in the blender glass along with the rest of the ingredients: 2 tablespoons of oil, lemon juice, cumin. sesame and garlic.
- To finish we crush all the ingredients until obtaining a fine cream.
- We serve the aubergine pate in a bowl with a little paprika and olive oil on top.