share on

Eggplant Paté





2 unit


2 wedges

Extra virgin olive oil

2 spoons


1 spoon

Red spring onions

1 half

Iodized salt

1 oz

Side Dishes from Chile

Eggplant Paté

Eggplant Paté

vegan high in fiber high in potassium with good fats

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Eggplant Paté

Delicious eggplant pasta ideal for a peck, at breakfast including as a sauce in pasta or filling.

Eggplant Paté step 1

step 1

Preheat the oven for about 10 minutes. Place the washed and skinned aubergines in a baking dish on the side of the tray with the peeled garlic and the chopped onion. Sprinkle with olive oil

Eggplant Paté step 2

step 2

The onion and garlic when they have a slightly golden color take them out. The aubergines when the skin has a dark color slightly remove them and peel or cut them and with a spoon remove the inside.

Eggplant Paté step 3

step 3

Onion, garlic and eggplant, salt grind together in blender, food processor. When everything is well mixed add the tahini and mix well. Ready to enjoy as you wish. Garnish with sesame or sesame seeds.

Eggplant Paté step 4

step 4

If you do not have tahini, you can replace it with sesame or sesame and processed sesame.

Loading pic