How to make
The eggplant is roasted evenly on all sides and immediately after is dipped in cold water to preserve its light color.
Peel and grind in a meat grinder or blender. Place in cheesecloth and hang it to drain.
After it is removed from the cheesecloth, mix with the mayonnaise, white cheese, walnuts, crushed garlic and salt and mix well.
The eggplant pate is served and spread on a slice of bread.
