Eggplant pâté is a flavorful and versatile spread made from roasted or grilled eggplant. It’s a great plant-based option that works well as an appetizer or a dip. Here’s a straightforward recipe to make a delicious eggplant pâté:
Ingredients:
- 1 large eggplant (or 2 medium)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tahini (optional, for creaminess)
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin (optional)
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon ground coriander (optional)
- Salt and freshly ground black pepper, to taste
- Fresh herbs like parsley or cilantro, chopped (optional, for garnish)
- 1 tablespoon fresh basil or mint, chopped (optional)
Instructions:
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Prepare the Eggplant:
- Preheat your oven to 425°F (220°C) or prepare a grill.
- Pierce the eggplant with a fork in several places. This allows steam to escape during cooking.
- Oven Method: Place the eggplant on a baking sheet and roast for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is tender.
- Grill Method: Place the eggplant directly on the grill and cook, turning occasionally, for about 20-25 minutes, until the skin is charred and the flesh is soft.
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Cool and Scoop:
- Let the roasted or grilled eggplant cool slightly. Once cool enough to handle, scoop out the flesh and discard the skin.
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Cook Aromatics:
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute, until fragrant.
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Blend Pâté:
- In a food processor or blender, combine the eggplant flesh, cooked onion and garlic, tahini (if using), lemon juice, cumin, smoked paprika, and coriander (if using).
- Blend until smooth. If the pâté is too thick, you can add a little more olive oil or a splash of water to reach your desired consistency.
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Season:
- Taste the pâté and adjust seasoning with salt and black pepper as needed.
- If desired, stir in fresh herbs like parsley, cilantro, basil, or mint for added flavor.
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Chill:
- Transfer the pâté to a serving dish or container. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the pâté to firm up.
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Serve:
- Serve chilled or at room temperature with crackers, pita bread, toasted baguette slices, or fresh vegetables.
Tips:
- Eggplant Preparation: Ensure the eggplant is well-cooked and tender to avoid any bitterness.
- Tahini: Adds a creamy texture and depth of flavor but can be omitted for a lighter spread.
- Herb Variations: Customize the pâté with your favorite herbs or spices for a unique twist.
Eggplant pâté is a delicious, nutritious, and versatile spread that's perfect for entertaining or everyday snacking. Enjoy this delightful plant-based treat!
