Pate of eggplant and Masha

Description

Pate of eggplant can be prepared for dinner or for Breakfast, served Grengam as a spread on sandwiches or a cold snack. Pate is convenient to fill tarts or do mini-sandwiches for the buffet table.

Ingredients

Eggplant

700 g
Tomato

1 piece
Carrots

1 piece
Vegetable oil
Mash

1 cup
Nuts

3 Tbsp
Onion

1 piece
Garlic

2 tooth
Turmeric

1 pinch
Peppers red hot chilli

1 pinch
Coriander

1 pinch
Cumin

1 pinch
Soy sauce

2 Tbsp
Cilantro

1 coup
Salt
Sesame

Cooking

1. Eggplant cut in half and sent to be baked in the oven until tender. Then allow time to cool, peel and cut into large chunks.

2. In a pan heat the oil and fry the finely chopped onion until Golden brown. To the onions add the diced carrots and stew until ready.

3. Put the eggplant in a frying pan and fry onion.

4. Add to vegetables with soy sauce

5. cut the slices of tomato

6. boiled and Mash. 5-7 minutes stew under a lid, allow the mass to cool slightly and put in blender.

7. Add chopped cilantro, chopped garlic,

8. chopped nuts, seasoning. In a blender grind all the ingredients until smooth. Be sure to try the pate to taste, if needed – the sunflower and add pepper (or garlic).

9. Pate of roasted eggplant with waving ready, and it may be placed in a container with a tight-fitting lid. Ready pate given time (30 minutes) will be cooled in the refrigerator and served to the table. Pate of eggplant can be served with grenkami as a spread on sandwiches, it is convenient to fill tarts or crisp tubes, like me. Bon appetit!

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