Recipes for accompanying with “32” beers

Aubergine patè

Serves 6

  • 400 grams of eggplant
  • 18 pitted black olives
  • 30 g of olive paste
  • 3 tablespoons extra virgin olive oil
  • 3 anchovies in oil
  • 10 g of pickled capers
  • 1 clove of garlic
  • Salt.


Remove the eggplant stalks, wash, dry and cut into cubes of about 1 cm. In a non-stick pan, fry over medium heat for a few minutes the eggplant cubes in the extra virgin olive oil with a peeled clove of garlic, without letting it brown. Cover and cook over low heat, stirring fairly often for about 20 minutes or until the eggplant is tender, taking care on not burning it.

Once cooked, wisk along with all the other ingredients until you get a thick cream, season with salt and let cool.

Serve the eggplant patè with bread croutons; You can also use it to flavor pasta or served with boiled eggs.