**Bean and Eggplant Pâté**
Description
The appetizer is quick and easy to prepare. The first thing that comes to mind with the word pâté is chicken, liver, beef, or pork. Unfortunately, we don’t eat vegetable pâtés all that often—including bean pâté. Yet it’s a source of natural protein, vitamins, and trace minerals. Try making pâté from beans and eggplant. You can also use it for sandwiches, as a filling for pies, and for stuffing. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients for making pâté.
- 2
Step 2
Peel and wash the onion and carrot. Slice the onion into half-rings, and grate the carrot. Transfer to a frying pan.
- 3
Step 3
Add sunflower oil and stew until tender.
- 4
Step 4
Peel the eggplant, wash it, cut it into cubes, and place it in the pan.
- 5
Step 5
Also add sunflower oil and simmer until tender.
- 6
Step 6
Transfer the carrots with the onion and eggplant to a salad bowl.
- 7
Step 7
Place boiled or ready-made canned beans and finely chopped garlic in a salad bowl.
- 8
Step 8
Blend all the vegetables in a blender until smooth. Add finely chopped dill.
- 9
Step 9
Season with salt and pepper, and mix well again. The pâté is ready.
- 10
Step 10
A very appetizing, delicious bean and eggplant pâté can be served at the table.