Aubergine and mushroom pate

Preparation

1. We peel the garlic cloves and crush them. We put them in the glass together with the oil and brown them a little by programming 2 minutes, varoma temperature, speed 1.

2. Add the peeled onion and the washed and dried zucchini, both cut into large pieces. We bite them during 3 seconds, speed 5. We lower the pieces to the blades and program 8 minutes, 100º, speed 1.

3. While we prepare the aubergine and mushrooms. We wash the eggplant, dry it and remove the ends. We will cut it into medium-sized cubes. We will clean the mushrooms well so that they do not carry any soil.

4. Then we add them to the glass and program 2 minutes, 100º, speed 1.

5. We add the water and salt and pepper. We program 25 minutes, 100º, speed 2, without beaker. The mushrooms will release a lot of water so we have to leave the mouth free to evaporate and run out of liquid.

6. We add the wine and program 5 minutes, varoma temperature, speed 2, without beaker.

7. We crush during 30 seconds, speed 6. We will adjust the salt and check that it has the desired texture. If you want a finer pate, you can grind it for about 15 seconds at speed 9.

8. We remove and let cool.

9. At the time of serving we will decorate it by sprinkling chopped chives. We can also choose to put a little nutritional yeast and even nuts such as hazelnuts or chopped walnuts.