Eggplant country pâté

Ingredients

• 3 large eggplants
• 1 teaspoon thyme
• 1 teaspoon chopped rosemary
• ½ teaspoon chopped marjoram
• 1 teaspoon onion powder
• 3 tablespoons breadcrumbs (or instant mashed potato flakes)
• 1 teaspoon salt
• 1½ tablespoons cornstarch
• 4 tablespoons cold water
• 1 teaspoon balsamic vinegar
• 2 tablespoons vegan butter, for the topping
• 1 tablespoon soy milk, for the topping
• 1 sprig rosemary, for the topping

Missing an ingredient?

• What to use instead of eggplant
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of vegan butter
• What to use instead of breadcrumbs
• What to use instead of thyme

Instructions

1. Roast the whole eggplants in the oven at 200°C (400°F) for about 45 minutes, until very tender. Let them cool slightly, peel them and keep the flesh.
2. Blend the eggplant flesh with the thyme, rosemary, marjoram, onion powder, breadcrumbs and salt for 2-3 minutes, until you have a smooth paste. Taste and adjust the salt.
3. Mix the cornstarch with the cold water and balsamic vinegar.
4. Transfer the paste to a saucepan over medium heat and add the cornstarch mixture. Cook, stirring constantly, until it pulls away from the sides and forms a ball.
5. Put it in a medium mold (about 500 ml) and let it cool.
6. For the topping, warm the vegan butter with the soy milk and rosemary sprig over low heat, stirring, until the vegan butter melts and turns almost clear.
7. Pour it over the pâté and let it set in the fridge.

Nutrition facts

Approximate, per serving (about 245 g). Calculated with data from USDA FoodData Central.