Roasted Aubergine / Wild Mushroom Patè with Cauliflower Pure

Hi, Guys!

I’m back again with lovely starter for you. I’m really happy how all these

ingredients got mixed and worked nicely together with a touch of gastro

dining experience. This dish needs a little bit of passion for a nice food,

which we have a plenty of, and a tiny bit of focusing, but at the end you

are in for a nice surprise!




Roast Aubergine:

1 aubergine

1 cloves garlic

20g thyme

salt & pepper



350g wild  Mushrooms

1 spoon of cooking olive oil

2 cloves garlic

2 baby shallots

1 ½ tbsp smoked paprika powder

100 ml white wine

300 ml soya cream

2 tbsp organic dry yeast

80g fresh thyme

1 ½ tbsp agar-agar powder

salt & pepper



100g cauliflower

1 baby shallot

½ caraway seeds

300 ml rice, hemp or almond milk (your choice)

½ paprika powder

½ large spoon vegan margarine

salt & pepper




Firstly cut off the ends of the aubergine. Cut the aubergine into halves


Spread crushed garlic, thyme, salt and pepper onto the cut area and place

the halves back together, wrap with foil and roast for 60 min/180 oC.

Unwrap the foil, let the aubergine to cool a bit and scoop out the flesh


the spoon and break it into a smaller pieces with a fork.



While your augerbine is in the oven, in a large pan braise, in coconut or

cooking olive oil, firstly the shallots with peeled and sliced garlic, then

add chopped mushrooms and for around 5 min fry all together. Add

smoked paprika, wine, soya cream, salt and pepper and mix. After

another 4 min add yeast and agar agar with thyme and mix well again

everything together. Just let the stock reduce down till it’s a nice

consistency. Mix all together with mashed aubergine, let it cool down and

shape the mixture however you like. I am using a small ring to make

individual portions. The choice is yours again!



Chop the cauliflower into small chunks, add the milk, seeds, diced

shallots, season with salt, pepper and paprika. Cook all together on a low

heat till very well done and soft. Drain the stock and move the

cauliflower to your blender. Add margarine, more salt and pepper if you

like, and blend it till it has a smooth consistency.


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