Eggplant pate can be spread on bread or croutons, you can fill tartlets with it, or simply serve it in a bowl with a side dish or meat. In addition to the main ingredient, various vegetables (onions, sweet peppers, tomatoes), as well as mushrooms, chicken or quail eggs, garlic, herbs, and spices can be added to the composition of the pate. You can store the pate in a tightly closed container for 2-3 days in the refrigerator.
Ingredients:
- Eggplant (large) – 1 pc.
- Sweet pepper – 1 pc.
- Bulb – 1 pc.
- Chicken eggs – 2 pcs.
- Garlic – 2 cloves.
- Vegetable oil – 2 tbsp. l.
- Salt – 1/5 tsp.
- Spices – 3 pinches.
- Fresh herbs – 3 – 4 sprigs.
How to cook:
1. Prepare the vegetables – they need to be washed. Hard boil chicken eggs in salted water, then cool.
2. To make the pate more tender, it is advisable to peel the eggplant. Then cut the vegetable into small cubes.
3. Cut the sweet pepper into halves, remove the seeds, the stalk. Cut the vegetable into small pieces and put in a bowl with the eggplant.
4. Peel the onion from the husk, then finely chop and pour over to the rest of the vegetables.
5. Heat oil for frying in a saucepan. Transfer vegetables to a container, pour in 50 ml of water, mix everything and simmer over low heat for 20 minutes.
Make sure the vegetables don’t start to burn.
6. Place soft vegetables in a blender. Peel and cut the chicken eggs in half, transfer to a bowl. Also add peeled garlic cloves, sprigs of fresh herbs, salt and spices.
7. Cover the bowl with a lid and grind all the ingredients on medium speed for two minutes.
8. The finished pate can be transferred to a bowl and served (part), and the rest can be transferred to a container, covered with a lid and put in the refrigerator.
Enjoy your meal!