Eggplant cream, a simple and versatile recipe

Eggplant pâté is a tasty and versatile recipe, excellent for spreading on croutons but also perfect for seasoning pasta.

Eggplants are one of the most versatile vegetables of all. Without too much effort they allow you to prepare delicious appetizers, first courses but also second courses. Today we want to offer you the recipe for aubergine pâté, a rustic and tasty cream perfect not only for spreading on croutons but also for seasoning pasta and filling sandwiches. In short, any occasion is a good one to serve and prepare this vegetable pâté.

The preparation is quite simple: once the aubergines are cooked in the oven, the pulp is obtained. This will be blended with pecorino, garlic and oil until a smooth cream is obtained. You can also prepare the pâté in the mint flavored version, perfect for giving the dish an even more summery connotation.

How to prepare the aubergine pâté recipe

1. First wash the aubergines and cut them in half lengthwise. Place them on a baking tray lined with baking paper with the cut facing upwards and cook at 200°C for 40-50 minutes or until the pulp is tender.
2. Once taken out of the oven, scoop out the pulp with a spoon and transfer it to the bowl of the immersion blender together with a pinch of salt, pecorino cheese, garlic and oil. Blend until you obtain a smooth cream.

Try the aubergine pâté with croutons or use it to season pasta. As mentioned in the introduction, you can prepare the aubergine and mint pâté by simply adding an aromatic bunch before blending. The fresh note given to the pâté by mint is truly irresistible.

Similarly you can also prepare aubergine pesto , excellent for seasoning pasta.

storage

The aubergine pâté can be stored in the refrigerator, in an airtight container, for 2-3 days .

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