Eggplant Paté

Paté is one of the finer delicacy the French cuisine has to offer. Alas, it is traditionally made of all kinds of animal products. What can a vegetarian do? Enjoy this yummy eggplant pate, which is any bit as delicious. And if you feel generous, share with your carnivorous friends, so they can enjoy too

1 large eggplant, peel on, diced
2 generous handfuls salt
4 tbsp olive oil
2 cloves garlic, crashed
3 Tbsp full fat Greek style yogurt
Black pepper to taste

Spread the diced eggplant on a cookie sheet and spread the salt
let stand for at least one hour so the eggplant drains its liquids (this ensures both sweeter flavor, quicker frying, and will keep the eggplant from soaking up too much oil)
Squeeze the fluids out of the eggplant and pat dry
In a large skillet, heat up the oil
Sauté the eggplant and cook until soft, stirring occasionally to avoid scorching
In a food processor combine the eggplant and garlic and process until smooth
Add the yogurt and pepper (no need for salt since the eggplant is already salted) and process until well blended

Loves crusty bread, toast points or raw cut vegetables, and together with salad can be enjoyed for a full meal

More interesting, delicious, quick and easy recipes for busy cooks in Ayala’s Kitchen Cookbook, available for download at