AVIKO Pati Parts Garlic with baked eggplant paste, tomatoes and shallots (Salata de vinete)
2-4
~120
Main required ingredient
AVIKO Pati Parts Garlic
Pasta:
3 eggplants (about 1.2 kg)
1 teaspoon salt
1/2 teaspoon sweet paprika (1g)
1/4 teaspoon chilli (0.5g)
1/4 teaspoon smoked paprika (0.5g)
1 tablespoon olive oil
1-2 tablespoons white wine vinegar
1 teaspoon honey
2-3 tablespoons mayonnaise (about 100g)
Tomato salsa and toppings:
12-15 cherry tomatoes (you can also use 3 large tomatoes)
½ chopped shallot
1 bunch basil
pinch of salt
pinch of pepper
1-2 tablespoons olive oil
1-2 tablespoons balsamic vinegar
50g toasted walnuts - chopped into small pieces
1 slice of bread
Preparation of aubergine paste:
Preheat the oven to 200 degrees, set the top and bottom heating options, prick the aubergines with a fork and bake for 90 minutes (you can also grill the aubergines, they will taste much better). After 90 minutes, take them out, put them in a bowl, cover with a lid and leave for 10-15 minutes - this will make it easier to peel off the skin.
Remove the skin, transfer the flesh to a colander, add 1 teaspoon of salt, mix and leave for 10 minutes - this way we will drain the aubergine flesh and thanks to this the paste will be thicker - and the juice can be used to prepare the sauce.
Chop the aubergine flesh, put it in a bowl and season with sweet paprika, chilli, smoked paprika, black pepper, vinegar, honey and mayonnaise. Taste - add more salt if necessary.
Tomato salsa:
Cut the cherry tomatoes into quarters (if using a large tomato, cut it into small pieces), place in a bowl, add the diced shallot, finely chopped basil, salt, pepper, olive oil and balsamic vinegar - mix well and set aside.
Prepare AVIKO Pati Parts Garlic according to the instructions on the package. Serve the ready aromatic parts with the eggplant paste and tomato salsa.
