Toast with Eggplant Paté and Kiele Marinated Cod

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If you’re looking for a healthy and flavorful appetizer, this toast with eggplant paté and marinated cod is an excellent choice. The roasted eggplants provide a smooth and creamy base that, combined with the smoky touch of the cod, results in a delicious bite. Additionally, if you don’t have time to roast the eggplants, you can substitute them with hummus, avocado, or any vegetable paté of your choice. Perfect for sharing or as a canapé for your guests!

Ingredients

Preparation

Ingredients

(For 2-4 people).
2 eggplants.
1 garlic clove.
30 ml extra virgin olive oil (you can add more if you prefer).
5 ml lemon juice.
2 g salt.
½ teaspoon ground cumin.
½ teaspoon thyme.
Black pepper to taste.
2-4 slices of country bread.
200 g Kiele marinated cod.

Preparation

Prepare the eggplants:
Preheat the oven to 200°C and line a baking sheet with parchment paper. Cut the eggplants in half lengthwise and make crosshatch cuts in the flesh. Brush with a bit of olive oil and place them cut side down on the baking sheet. Roast for about 30 minutes, until they are soft.
Make the eggplant spread:
Once roasted, allow the eggplants to cool slightly and remove the skin. Chop the flesh and place it in a blender or food processor. Add the garlic, olive oil, lemon juice, spices, and salt. Blend until smooth and creamy. If you prefer a creamier consistency, you can add a bit more oil.
Toast the bread:
Meanwhile, toast the slices of bread in a toaster or on a grill with a little olive oil to make them crispy.
Assemble the toasts:
Generously spread the eggplant paste on each slice of toasted bread. Top with slices of marinated cod. Finish with a sprinkle of freshly ground black pepper and a drizzle of extra virgin olive oil to enhance the flavors.

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Toast with Eggplant Paté and Kiele Marinated Cod