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.