Large eggplant cut lengthwise into two halves, put on a baking sheet, bake in the oven until the skins darken and the flesh becomes juicy. Red-pate roasted pepper and garlic. Eggplant bake 30 min., 20 min. peppers, garlic 10.

With the cooled vegetables, remove the skin. RED PATE. The pulp eggplant, garlic and parsley put in the food processor, and prepare the sauce. Pepper finely chop, add in eggplant puree salt, pepper, soy sauce to taste. Stir the pate is ready. WHITE PATE. The flesh of the eggplant, fresh crushed garlic, parsley, lemon juice and yogurt put in a food processor and prepare the sauce. Salt, pepper, soy sauce to taste. Serve with crackers, crispbread, toast. BON APPETIT!