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Eggplant Pâté

ingredients

serves 3 - 4
1 large Eggplant
1/4 tsp salt
a pinch of pepper
1 tbsp mayonnaise
1 tsp lemon juice
1 tsp concentrated tomato puree (paste)
1/2 tbsp chopped chives or spring onions

for the garnish

tomato slices
olives
cucumber slices

method

1. Wash and dry the Eggplant.

2. Pierce it in several places with a fork.

3. Grill on all sides until the skin begins to split and the flesh is soft.

4. Peel the flesh and mash it in a bowl with the rest of the ingredients.

5. Chill, well covered, for a few minutes before serving.

6. Serve on lettuce leaves, on small saucers, garnished with tomato slices, olives, and cucumber slices.

Eat with thin crackers or rye bread.

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