Eggplant pate - His Highness - Eggplant and Blue! A spread that will knock you off your feet, delight you with its taste.
Healthy, low-calorie spread, suitable for various lean cupcakes, filling various lean rolls or for filling savory cakes. Suitable for storing in the freezer and very healthy.
Eggplant pâté – Suzana Mitić
Eggplant Pate – His Highness – Eggplant and Blue! A spread that will knock you off your feet, delight you with its taste.
- 1 kg blue eggplant
- 1 piece bell pepper (roasted red)
- 0,5 cup oil
- 100 g of mayonnaise
- 1 spoon of mustard
- 3 cloves of garlic
- pepper (to taste)
- salt (to taste)
- parsley (a lot)
- Boil eggplant, drain and blend cold.
- Roast the pepper, peel it and mix it.
- Combine it with eggplant and add oil, mayonnaise, mustard, chopped garlic, pepper and parsley.
- Mix the mixture with a mixer.
- Leave to cool down well.
- Decorate with chopped parsley.
- Enjoy the taste.
- Pate can also be made without garlic, if you are not a fan.
- Pleasant.
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