Aubergine paté with creamy cucumber curd
easy
90 mins
90 mins
Ingredients
- 300 g Wholemeal wheat flour
- 7-10 Tbsp Salt
- 3 Eggs (size M)
- 150 g Butter or margarine
- 4 small aubergines
- 3-4 (approx. 200 g) Tomatoes
- 250 g Cauliflower
- 1/2 bunch fresh or 1 tsp dried thyme
- 7-10 Tbsp Pepper
- 1/2 bunch Chives
- 250 g Cream curd
- 1/2 (75 g) Cup of cream yoghurt
- 1/2 pickled cucumber
- 7-10 Tbsp Oil
Directions
- 1
Knead flour, 1 pinch of salt, 1 egg and fat. Cool for 30 minutes. Clean and wash the aubergines and cut them in half lengthwise. Hollow out to a 1 cm thick edge. Finely dice the flesh. Salt aubergines and flesh.
- 2
Clean, wash and finely dice the tomatoes and cauliflower. Steam cabbage in little boiling salted water for about 5 minutes. Drain. Wash thyme and chop finely. Dab aubergines and pulp dry.
- 3
Mix the remaining eggs, tomatoes, cabbage, eggplant flesh and thyme and season. Fill 4 eggplant halves with it. Cover with the remaining halves. Roll out the dough and cut it into rectangles of an appropriate size to wrap the aubergines in.
- 4
Bake on a greased baking tray in a preheated oven (electric oven: 175 °C/ gas: level 2) for 30-40 minutes. Cover if necessary. Wash the chives and cut into small rolls. Put something aside for garnishing.
- 5
Mix with quark and yoghurt. Wash the cucumber and dice finely, except for one piece. Stir in and season. Arrange aubergines and quark. Garnish with cucumber slices.
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