How to make
The eggplants are roasted, put in a dish with a lid to steam them and peel them more easily.
The garlic cloves are peeled, finely chopped and blended together with the eggplant.
Add the cheese, mayonnaise, mustard and, if necessary, a little salt.
The mixture is again blended until a thick creamy mixture is obtained.
The eggplant pate is perfect for a quick afternoon snack spread on a slice of bread.
