Autumn is outside the window, it's time to strengthen nutrition, but nevertheless, we will not give up vegetables, because the bins are still full. I suggest making a pate of vegetables with cream, herbs and garlic. Piquant, delicious, satisfying. On a sandwich, like a sauce for meat and poultry... Recommend.
| Cook Time | 20 minutes |
| Servings |
Ingredients
- 300 gram Eggplant large
- 100 gram Bulgarian pepper
- 70 gram Onion
- 2 tablespoons Corn canned
- 80 ml Cream (30%)
- 1 tablespoon Butter
- 1 teaspoon Sugar
- Salt to taste
- Greens celery, coriander, to taste
- 2 cloves Garlic
- 1 tablespoon Vegetable oil
- Rosemary for serving, to taste
- Thyme for serving, to taste
Ingredients
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Instructions
- Prepare food, wash and clean herbs and vegetables.
- In vegetable oil, fry the onion, add the chopped pepper, fry for 3 minutes, medium heat.
- Peel the eggplant, slice it, and add it to the pan.
- Sprinkle with sugar, fry for 3 minutes, heat above medium, stirring frequently.
- Pour in the cream, simmer under the lid for 3 minutes, the fire is minimal, add butter and chopped herbs, salt to taste. P.S.: if you do not like coriander and celery, take the greens to your taste.
- Add the corn.
- Simmer under the lid for 3 minutes, minimum heat.
- Allow to cool slightly, chop with garlic until smooth with an immersion blender.
- Transfer to a container. Store in the refrigerator.
- Bon appetit!
- Sweve with fresh herbs of rosemary and thyme. Elegant and piquant.
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