How to cook the eggplant pate?

To paraphrase the well-known proverb "To the poor and honey agarics", we can say that for the poor and the eggplant - the liver. Moreover, the taste of this fruit comes from India, a bit like a liver. You just need to help the aubergines turn into a delicious "liver" pate. This dish can be served as an independent cold snack, spread them toast and cracker. In the Middle East, they like the mutabbal - aperitif, as well as babaganush, aubergine paste, which is often combined with tahini paste. In this article, we will list a few recipes for dishes that will help you replace the liver on your table and make a snack satisfying and tasty. Below you will also read about how to prepare for the winter pates from eggplant and liver.

Classic Vegetarian Recipe

Only the vegetables will be used: eggplant, garlic, thyme. But how "hepatic" it will turn out! This dish does not require the chef any effort, especially when there is a food processor or blender at hand. First we heat the oven to two hundred degrees. Cut the unpeeled aubergines along. The oven grate is covered with foil. We put eggplants on it downwards. On the blue side, make a few oblique cuts with the knife. In the resulting holes, we insert small pieces of garlic and thyme. We pour eggplants with a small amount of vegetable oil and sprinkle a pinch of salt. Bake until cooked. Large eggplant will take about an hour, small fruit will reach the condition in thirty minutes. We pull out, we cool a little. Spoon scraped the pulp and put it into the blender bowl. Add a coffee spoon of salt, a pinch of black ground pepper, chopped greens (best for coriander here), two tablespoons of sunflower oil, juice from half a lemon. We rub the mass. Such a pate from eggplant can be stored in the refrigerator for no more than three days.

Jewish Recipe

It differs from the classical only in that the list of ingredients includes chicken eggs. Immediately boil two or three pieces to the state "hard-boiled". While the eggs are being cooked, we set the oven to warm up to 200-250 degrees. According to this recipe, eggplants (two pieces of medium size) are not cut, but are baked entirely. But that they do not "explode" from the prisoner inside the pair, we pre-pierce them in several places with a knife with a sharp tip. Together with the eggplant we put on the lattice of the oven (or on the grill) the uncooked head of garlic. Bake until the moment when black barrels appear on black casks. Eggplant pâté in Hebrew is prepared in a similar way, as in the classic recipe. Flesh is scraped and put into a blender. Two bulbs shred and fry on the spread to a golden hue. Eggs are cleaned, cut, shifted together with onions to eggplant. We rub the mass. Season with salt and spices.

Mutabbal

There are suspicions that Seafard Jews learned to make a paste of eggplant from their Arab neighbors. They use not boiled eggs for nourishment, but walnuts. There is a variation of mutabal with fried sesame seeds. This pate has less calorie content. We start to cook with baking eggplant. Grilling will be an ideal way, but in the absence of this, the oven will do. Do not forget to pierce two pieces of blue. As soon as the vegetables become soft, we remove them from the oven. We cut and get the flesh. In a dry frying pan fry fifty grams of sesame seeds until a light nutty smell. We put the seeds in a bowl with the flesh of the eggplant. Extrude the same juice from half a lemon. Finely chink three cloves of garlic. Add to the future pate. We pour the entire contents of the bowl with a blender. We fill with olive oil (four spoons in sesame, one - with the addition of nuts), salt, spices (include a little ground ginger in their list), fresh herbs.

Babaganush

This is another fake "liver" pate with eggplant. For its preparation you need a tahini pasta - it is sold ready-made in supermarkets. First, bake whole four or five eggplants at a temperature of two hundred and twenty degrees, as indicated in previous recipes. Cool, select the pulp with a spoon. Squeeze the juice of half a lemon. Next, add three to four tablespoons of tahini paste paste. If this ingredient is purchased, then pour the pate and add olive oil carefully - in the store product they are already present. What of the spices need to be put in the pate necessarily? Three cloves of crushed garlic, coriander, hot red pepper. The magic of the Arabian East will be added by zira and curry. Grind everything with a blender or just knead it for a mashed potato. We cook fresh pate with fresh greens of coriander. It is good to spread on eastern cakes - chapatis or pitu.

Pate from liver and eggplant

Sometimes it happens that we have a liver, but it is too small. How to prepare a lot of pate from such a piece? Eggplant will help us in this. One large fruit will require only three hundred and fifty grams of liver. First cut the eggplant large and sprinkle with salt. Leave the minutes for twenty to get bitter. We take the baking mold and cut it into cubes of eggplant. A large bulb is cleaned and shredded. Add to the container. One Bulgarian pepper is released from the peduncle and seeds. We cut the pulp with straws and put them in a baking dish. There we also send the liver and four chopped cloves of garlic. We shall salivate, pepper, pour two tablespoons of any vegetable oil. Put the form in the oven for a quarter of an hour at a temperature of two hundred and twenty degrees. We mix it and continue baking for another ten minutes. When everything is ready, we will refill a lot of butter (about sixty grams). Well and then we shall crush all up to a condition of a paste. It can be spread on bread. But it can also be used to make pasta in a Fleet manner.

Paste from eggplant and liver for the winter

The dish made under the previous recipe can be stored in the refrigerator for three days, and even then in a glass jar with a lid. And how to make a blank for the winter? Immediately after we added butter to the baked vegetables with a liver and ground the blender with a blender, the aubergine pate for winter should be transferred to scalded glass jars and screwed with sterile lids. The bottom of a large pot is laid with a soft towel. Let's put cans and water in two thirds. We will sterilize our preparation for the winter for about an hour. Banks should be removed from the pan only when the water is completely cooled, otherwise they will burst.