For those who love spicy pastes-spreads made from vegetables. You can spread it on toast, serve it with pita bread, use it as an addition to meat or as a dip sauce for dipping raw vegetables. While there are seasonal eggplants, it's worth a try!
| Cook Time | 55 minutes |
| Servings |
Ingredients
- 2 pieces Eggplant
- 2 cloves Garlic
- 2 tablespoons Tomato (sun-dried)
- 2 tablespoons Sesame seeds bright green
- 1 piece Pepper red chili fresh pod
- 1/2 teaspoon A mixture of spices lemon pepper and Italian herbs
- 2 tablespoons Lemon juice
Ingredients
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Instructions
- Bake the eggplant in the oven at 200°With about 20-30 minutes. Place the hot eggplant in a plastic bag until it cools. Then cut lengthwise and scrape out the pulp with a spoon.
- In the bowl of a blender, fold the eggplant pulp, dried tomatoes straight with the oil in which they are located. Add the garlic, sesame seeds, lemon juice and spices. If you want it to be sharper, add fresh hot pepper or dried pepper.
- Grind everything into a homogeneous mass. I did not add salt, because dried tomatoes are salty. But look to your taste, you can add a little salt.Put the pate in a jar or container, can be stored in the refrigerator for up to 1 week quietly.
- When serving, drizzle with olive oil and sprinkle with sesame seeds.
- Bon appetit.
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