Vegetarian eggplant and mushroom paste
A tasty bread spread made of baked eggplants and boletus mushroom paste. The recipe is very simple, it will scare you to prepare the ingredients, then mix them, season them and that's it. It will be even easier and faster if you use ready-made porcini mushroom concentrate.
100 g of boletus mushroom concentrate Forest Treasures (possibly other mushrooms boiled or fried)
100 g of onion
2 tablespoons of olive oil
3 cloves of garlic
1 tablespoon of fresh ginger
1 teaspoon of garam masala spice
1 tablespoon tahini sesame paste
1 tablespoon of lemon juice
To be served:
fresh herbs (chives, parsley)
Bake the aubergines whole at 220 ° C for about 40 - 45 minutes. We cool it down and peel it.
Dice the onion and sauté in olive oil, add grated garlic and ginger, mix and fry for about 3 minutes. Season with ready-made garam masala, chili and salt. Add the baked and peeled eggplant chopped into pieces, fry for about 10 minutes, stirring constantly. Finally, add the boletus mushroom concentrate, mix. Leave the burner aside and let it cool down.
When the mass slightly cools down, put the whole thing into a blender, add tahini paste and lemon juice. We mix until smooth or until we get the consistency we like. At the end we try and season it if necessary. We serve the paste with olive oil sprinkled with sesame seeds and lots of fresh herbs.
Enjoy your meal!