A replacement for the usual store can be their own harvest for the winter in the form of canned pâté. As part of this recipe, we will try to bring together ingredients that were previously extremely rare in the pair - liver and eggplants - an amazingly simple and tasty union that can make up an ideal toast with butter.
Pate from liver and eggplant
Such pâté can be cooked on the basis of any liver, whether liver poultry, pork or beef - will certainly turn out deliciously and gently.
Ingredients:
- liver - 690 g;
- onion - 210 g;
- eggplant - 190 g;
- butter - 85 g;
- garlic teeth - 6-7 pieces.
Preparation
Before cooking, cut the aubergines arbitrarily and fairly large and leave them to salivate to get rid of the possible bitterness. Pieces of the same size should be cut and onions, and with it the selected type of liver, previously cleaned from films and ducts.
Combine the sliced ingredients on a baking sheet, mix with chopped garlic cloves and place baked in a 215 degree oven for 20 minutes. In the middle of cooking stir the contents of the pan, and at the very end add butter. Beat the pate with a blender, spread it over scalded jars and tighten with sterile lids.
Banks with aubergine and liver pate for winter put in a pan, the bottom of which is covered with a rag, and pour water on 2/3. Sterilize the pate for about an hour and remove to the surface only after the water has completely cooled, otherwise the cans will burst.
Pate from chicken liver and eggplant
The technology of preparation of pate according to this recipe is not much different from the classical one, the only exception is the addition of aubergines and the subsequent sterilization of the finished product.
Ingredients:
- chicken liver - 980 g;
- eggplant - 1,8 kg;
- carrots - 430 g;
- butter - 210 g;
- onion - 640 g;
- twigs of thyme - 2 pcs .;
- cloves of garlic - 4 pcs.
Preparation
Eggplants put grilled on the grill or in the oven until soft. In the meantime, prepare a hepatic basis. Preparation begins with roasting vegetables: grated carrots and finely chopped onions. When the passement is ready, mix it with pieces of liver and let the latter come to a full stand. Simultaneously with the liver, put on the frying pan thyme and chopped garlic. Do not forget about the generous pinch of salt.
Baked eggplants cut and remove the flesh. Transfer the eggplant pulp into the blender bowl and whisk together with the roast and liver. Ready pate spread on sterile jars and roll them with sterile lids, then put pate from eggplant and liver sterilized for an hour in boiling water.
Paste from eggplant flavored with liver
Israeli eggplant pate is a salvation for any vegetarian who has long wanted to eat pâté with a natural liver taste. Thanks to which the eggplant mixture turns out so similar to the liver remains a mystery, but the fact can not be denied - the recipe really works.
Ingredients:
- eggplant - 675 g;
- onion - 190 g;
- margarine - 25 g;
- vegetable oil - 75 ml;
- cloves of garlic - 3 pcs .;
- eggs - 5 pcs.
Preparation
Eggplant is divided into large cubes, salt and leave for half an hour. Rinse after a while. Spasertsuyte onions on a mixture of margarine and butter, add to it puree from garlic teeth and pieces of salted eggplant. When the last browned, put them in a blender with boiled eggs and purify. As usual, spread the pate over the cans and sterilize in boiling water for an hour.