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Aubergine pate with black beans and sprouts

I love eggplant, but rarely do at home because it goes too fat for his firing, but no suitable pan to prevent burning. Cut into large slices can be eaten as an appetizer, coated with a paste / pesto and herbs. In the case of mixed up a quick paste of cooked black beans.

  • 2 large eggplants
  • 1 tablespoon olive oil for cooking
  • 2-3 tablespoons Custom home sprouts
  • 4-5 fresh basil leaves
  • pate for:
  • 200 g cooked black or pinto beans
  • pinch of salt
  • pinch of mint powder
  • 1 tsp extra virgin olive oil

Cut and bake eggplant, grilled or fried in a little vegetable oil. Take the napkin while preparing pate.

It is better to cook beans or use pre-canned rinsing of excess fluid. Grind kitchen blender with spices and oil. At the discretion add a little water.

Spread pate over eggplant and sprinkle with sprouts and fresh basil. It is good to eat while they are hot.

Bon Appetit!

More posts:

Purple Salad
Tempe with tomatoes
Sour lentils with grilled leeks
Cooked seitan
Minestrone with leeks
Orange Salad
Avocado and Arugula

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