Aubergine Paté


What an indecision … just one large aubergine …. How to prepare it ???!!! Eventually I decided and I prepared this yummy sauce … its only lack? The quantity! Next time I’ll triple doses: lol:

1 large aubergine
1 ripe red tomato
fresh mint leaves
1/2 garlic clove
extra virgin olive oil

Peel the aubergine and cut it into small cubes, add salt and place them in a colander to drain from its liquid for about 20-25 minutes.
Preheat oven at 180 degrees and put the aubergine cubes there until they become soft.
Clean a red ripe tomato, remove its seeds and cut into small pieces.
Let the aubergine cool and add the tomato. Now mix everything together with fresh mint leaves. Add olive oil and a pinch of salt.
The auberginr pate is ready! You can spread it on slices of toasted bread or eat it just as it is … it soooooo gooooooooood, like all simple things 😉

I embrace you!

Chef: Glenda from VeganBlog

  1. EleonoraNW3 28 August 2010 at 19:00

    I made something similar for tonight’s dinner…just basil instead of mint (which I hadn’t), just put it in hr fridge for an hour to season, and had it as a side dish! It’s delicious 🙂

  2. Mimì 1 September 2010 at 16:26

    I really like to try it with zucchini or peppers. my boyfriend does not like eggplant 😯

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