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Aubergine and mint paté

ingredients

servings

2

Aubergine

1 unit

Extra virgin olive oil

2 spoons

Garlic

1 wedge

Salt

to taste

Fresh mint

10 leafs

Sauces from Italy

Aubergine and mint paté

Aubergine and mint paté

vegan with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Aubergine and mint paté

The aubergine and mint paté (a winning combination!) Is a very simple preparation, ideal for bruschetta and croutons

Aubergine and mint paté step 1

step 1

First I wash the aubergines and the world, then I can choose to cook them in two ways:

Aubergine and mint paté step 2

step 2

in the oven (cutting them in half lengthwise, piercing them and making them go to 180 for about 30 '')

Aubergine and mint paté step 3

step 3

in a pan (cut into small cubes and sauté with a tablespoon of oil, garlic, salt and a little water with a lid for about 20 '')

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Aubergine and mint paté step 4

step 4

Once cooked (if I dig the pulp with a spoon in the oven, if I remove the garlic clove in a pan) the frullo with the minipimer together with the mint and the extra virgin olive oil (if cooked in the oven 2 tablespoons, in the pan 1) and salt adjustement

Aubergine and mint paté step 5

step 5

At this point the aubergine pate is ready to taste. To add a touch of flavor, you can add lemon juice or some fresh mint leaves directly on the patè

Aubergine and mint paté step 6

step 6

Enjoy your meal!

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