Egg Plant ‘Aubergine’ Pâté | 茄子のパテ

Instructions

1. Grill the eggplant under a medium grill until the outer skin is burnt. (Approx. 15 minutes) |茄子をじっくり焦げる迄、グリルで約15分ほど中火～強火で焼く。
2. Setting a bowl of cold water to avoid your fingers getting burnt, remove the burnt skin of the eggplant.|焦げた皮を剥く。 （やけど注意）
3. Leave the eggplant to extract excess water (the water from the eggplant tends to be bitter). You can also place a lightweight over the eggplant to ooze the water out.|茄子の汁をまな板を斜めにして出す。
4. Using a wooden spoon, mix the eggplant into small chunks, a pate texture.|木のべらでナスをしっかりたたく。
5. Sauté the chopped onions until golden brown and supple.|玉葱をじっくりと炒める。
6. Combine the chopped onions and the egg plant, adjusting the taste with olive oil, paprika powder, salt and pepper.|オリーブオイルを入れ、味を塩と胡椒とパプリカパウダーで微調整します。

• Course : Appetizer｜前菜, Pâté & Jams｜パテ & ジャム
• Recipe Type : Preserves|保存食Side Dish｜お惣菜（おかず）Vegetable|野菜
• Ingredient : Vegetable | 野菜