Ethiopian Aubergine & Butterbean Vegan Fasting Pate Recipe Eggplant

Ethiopian Aubergine & Butterbean Vegan Fasting Pate Recipe Eggplant Ethiopian Aubergine & Butterbean Vegan Fasting Pate Recipe Eggplant

Ingredients

Cooked Butter beans – 400ml this is also a regular tin can size

1 small aubergine or eggplant – meaning around equal parts to the beans.

1/4 of a small onion

3 cloves of garlic

salt

1 teaspoon ground Beso bela

Lemon juice

 

Method

With a small amount of oil in a hot pan add the peeled and cubes eggplant. the onions and the garlic. We need to on a medium heat soften the eggplant.

This will take around 4 mins.

Now it is time to add the cooked bean a touch a salt and the Besobela.

Add a lid and cook for 5 mins.

Simply add all to a blender and work it into a smooth paste.

That is it, now just add a little lemon juice when serving.

Tagged as:

Dishes, Aubergine & Butterbean Vegan Fasting Pate Reci, Dishes, Traditional Foods

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