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Eggplant and pepper pâtés on toast
Ingredients
For eggplant pâté:
• 60 g bread (unsalted bread if necessary)
• 40 g onion
• 40 g aubergine
• ½ clove of garlic
• 10 ml extra virgin olive oil
• ½ limon
• Thyme
• Cumin
• Black pepper
For pepper pâté
• 60 g bread (unsalted bread if necessary)
• 40 g onion
• 40 g red pepper
• ½ clove of garlic
• 10 ml extra virgin olive oil
• ½ limon
• Thyme
• Cumin
• Black pepper
Method
1. Peel, wash, and dice onion, garlic, and aubergine or pepper depending on the pâté.
2. Bake the vegetables in the oven.
3. Remove skin from vegetables and place them in a large blending container.
4. Add thyme and cumin. Puree the vegetables until the texture is like pâté.
5. Toast bread and spread pâté on toast.
6. Serve with a drizzle of olive oil, a few drops of lemon juice, and ground pepper.
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