Today, I’ll walk you through the preparation of the Eggplant Spread. Some call it Pâté or Paté. Argentineans call this kind of dip, Paté. We don’t usually eat this sort of spread. We are mainly meat-eaters. So, we make paté of Pork, Liver, and Kidney, Chicken Kidney, etc. I would show you how we make does dips shortly. Anyway, I thought that this recipe was not only healthy but tasty. Something my mother made, so I want to share it with you. What I like most of the spreads, dips or patés is that you can use it as an entree or for any occasion. I use it as an entree for dinner or lunch until the main dish is ready.
As you may know, spreads are used as a condiment. They add flavor to crackers, slices of bread, cheese, potato chips, etc. I use it to flavor crackers and bread as well. In my case, I like this spread with toasts.
Ingredients for the Eggplant Spread.
2 medium eggplants
2 garlic cloves
1/2 cup of sliced black olives
4 Tabs of Olive oil
1/4 cup of Aceto
2 1/2 cups of water
Salt and pepper to taste
Cut the eggplants in big slices and place them in a big pot. Pour the water and the acetone. Cook until the eggplants are tender. Use medium heat.
Drain and leave them in a colander so the eggplants cool down.
Combine all ingredients in a food processor. Do this in this sequence: eggplants, garlic cloves, olives and olive oil. Add salt and pepper to taste.
Serve with toasts, crackers or any bread you like best.
Crackers and Cheese
As always, this a very easy recipe. Most of the ingredients you already have them in your household. Be my guest and try this delicious recipe. You can enjoy an excellent starter dish with your friends or family members. I hope you’ve enjoyed this Eggplant Spread entrée. Would be delighted to hear from you.