| Prep Time | 5 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 2 pieces Eggplant
- 1 bunch Parsley
- 1 clove garlic
- 50 gram Walnuts
- 30 gram Pine nuts
- 2 tablespoons Soy sauce
- 1 tablespoon Lemon juice
- 3 tablespoons Vegetable oil
- 50 gram Cheese brynza
- 4 slices Bread rye
- Black pepper
Ingredients
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Instructions
- Bake the eggplant, for this preheat the oven t 200 degrees, baking sheet cover with baking paper. Eggplants we shall grease with vegetable oil (1 tbsp ) and nakrem with a fork in several places. Bake the eggplant for 40 minutes or until soft. Allow to cool to a warm state (so as not to get burned when removing the skin), remove the skin or remove the flesh of eggplant spoon.
- In a dry pan fry a little pine and walnuts (separately).
- Dry slices of bread in a dry pan. Cheese grate or cut into small cubes, parsley use together with the stems, putting a few leaves to decorate the finished dish.
- In the bowl of a blender load the flesh of baked eggplant, cheese, parsley, peeled garlic, two types of nuts (leaving a little cedar to decorate the dishes). Grind everything to the desired consistency. Add 2 tablespoons of vegetable oil, soy sauce and lemon juice. Season with black pepper and whisk again in a blender.
- I whipped so that there were pieces of cheese and nuts, which is why I cut the cheese with a cube, and not grated. Salt is not needed, due to soy sauce and cheese dish turns out pretty salty.
- Actually all you can serve the pate on pieces of dried bread. Spread the pate, forming a hill on a piece of bread. Decorate to taste parsley, pine nuts and cheese, grated on a fine grater.
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