Eggplant Pâté

For vegetable lovers who want to try something new.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 3 pieces Eggplant, raw

  • 2 spoons Oil, olive

  • 1 piece Chili peppers, red chili, fresh

  • 20 g Ginger, fresh

  • 2 twigs Coriander, leaves, fresh

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Thoroughly wash the eggplants, dry them, and prick them all over with a fork. Preheat the oven to 200°C, place the eggplants in a baking dish, and bake for about 45 minutes until they soften. Let the baked eggplants cool, then cut them in half. Separate the flesh from the skin, discarding the skin. Peel and grate the ginger root. Thoroughly wash the cilantro and chili pepper, then finely chop them.

  2. Place a saucepan on the stove and heat the oil. Add the chili pepper and ginger, and sauté for one minute. Mix in the eggplant flesh and chopped cilantro. Stir until a uniform mixture forms, then season with salt and pepper to taste. Remove the saucepan from the heat and let the pâté cool completely before serving.

  3. The pâté can be served in a small bowl or spread on slices of bread.

Nutrition Information (Per 100g)

  • Calories: 51.38 kcal
  • Fat: 2.9 g
    • Saturated Fat: 0.29 g
  • Carbohydrates: 5.22 g
    • Sugars: 2.03 g
  • Protein: 0.87 g
  • Fiber: 2.61 g