Eggplant pate – very tasty pâté for breakfast. The spread is enough for the whole bread cut into slices.
Eggplant pâté - Ljiljana Stanković
Eggplant pâté – very tasty pâté for breakfast. The spread is enough for the whole bread cut into slices.
- 2 pieces of eggplant
- 2 pieces of onion
- 2 cloves of garlic
- juice of half a lemon
- 3 tablespoons olive oil
- salt (to taste)
- pepper (to taste)
- Wash the eggplant well and cut it in half and bake for about 30 minutes. at 240 degrees. Leave to cool. Peel and finely chop the onion and garlic. Squeeze the juice of half a lemon.
- Cut the baked eggplant into quarters, peel off the skin, then mix it with black and garlic, lemon juice and olive oil.
- Mix everything well.
- Add salt and pepper to taste and leave in the fridge for at least two hours.
- Those who like mayonnaise can add it to this great spread.
If you add a few spoons of mayonnaise or mustard it will be even tastier!
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