Eggplant and pepper pâtés on toast
Ingredients
- For eggplant pâté:
- • 60 g bread (unsalted bread if necessary)
- • 40 g onion
- • 40 g aubergine
- • ½ clove of garlic
- • 10 ml extra virgin olive oil
- • ½ limon
- • Thyme
- • Cumin
- • Black pepper
- For pepper pâté
- • 60 g bread (unsalted bread if necessary)
- • 40 g onion
- • 40 g red pepper
- • ½ clove of garlic
- • 10 ml extra virgin olive oil
- • ½ limon
- • Thyme
- • Cumin
- • Black pepper
Method
- 1. Peel, wash, and dice onion, garlic, and aubergine or pepper depending on the pâté.
- 2. Bake the vegetables in the oven.
- 3. Remove skin from vegetables and place them in a large blending container.
- 4. Add thyme and cumin. Puree the vegetables until the texture is like pâté.
- 5. Toast bread and spread pâté on toast.
- 6. Serve with a drizzle of olive oil, a few drops of lemon juice, and ground pepper.
