Description
Honestly, considering this recipe, I had no idea it would be this good. Pate has turned soft, velvety, with a slight slight kick of garlic and soy sauce. Even six-year-old son liked it, which I really did not expect. Of course, everyone has different tastes, but flatter myself that you pashtetik will have the heart. It is delicious both warm and cold, allowing you to apply it as a cold snack. The tartlets I used exclusively for the beauty, the paste can be smeared on bread, crackers, sandwiching wafer cake... getting ready for half an hour (more time-consuming recipes I in the morning not satisfied, unfortunately).
Ingredients
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Eggplant
2 piece
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Cereals buckwheat
0.5 cup
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Water
0.5 cup
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Garlic
1 tooth
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Olive oil
1 Tbsp
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Soy sauce
1 Tbsp
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Cheese
40 g
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Walnuts
10 g
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Tartlet
8 piece
Cooking
Choose small eggplants (mine together pulled a 180 g), wash and bake on a dry pan under the lid, right in skyrocke and tail, about 15-20 minutes. Periodically overturn. In prepared eggplant makes the knife. If you want you can bake it in the oven, but to me easier and faster.
Meanwhile, measure out half a Cup of buckwheat flakes...
... and pour a half of Cup of boiling water. Cover and leave. Walnuts chop with a knife or grind in a blender. The three cheese on a coarse grater.
Here are our eggplants baked.
Just wait and be careful not to burn yourself, remove the skin. It is removed very easily. The hard work is done.
Put in blender the swollen flakes, eggplant (cut into convenient for grinding the pieces), peeled garlic clove, pour the oil and soy sauce and turn it all into a smooth, creamy mass.
This. Try, brought to taste – you can add more soy sauce, but don't forget that pate sprinkled with more cheese that is too salty, you can put your favorite spices.
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