If you like daring taste experiments or are into raw food, try making a raw eggplant pâté. It harmoniously combines the tastes of vegetables, peanuts and is complemented by the pungent aroma of fresh garlic. The pâté is suitable as an appetizer for both everyday and festive tables.
It is necessary
- - peanuts - 100 g;
- - eggplant - 150 g;
- - garlic - 2 cloves;
- - tomato - 50 g;
- - salt, spices - to taste;
- - vegetable oil - 50 ml.
Instructions
Step 1
All products that are used to make a pate from raw eggplant remain fresh, that is, they do not undergo even minimal heat treatment. Salt is best used sea salt or Himalayan pink. Let the vegetable oil be not refined and not deodorized. Sunflower oil, peanut oil, or walnut oil are good options for this snack.
Step 2
Peanuts must first be soaked in cold water and kept for at least half an hour. The same amount of time will be needed to prepare the eggplant. The fruits must be washed, peeled and cut into cubes. Then add salt, transferring to a suitable glass container, pour cold water and leave until the liquid turns dark. Drain the water and rinse the eggplants.
Step 3
The tomato must be peeled. This is done simply with a sharp knife; you do not need to pour boiling water over the fruit. Cut the peeled tomato into random pieces, then put it in a high container or blender bowl. Put prepared peanuts and eggplant, peeled garlic here, add oil and add salt and spices.
Step 4
Now rub the described mixture with a blender until you get the desired consistency.
Transfer the raw eggplant pate to a salad bowl and serve with crispbread or fresh vegetables.
