Eggplant Pâté









Olive Oil

Sesame seeds

Lemon, zest and juice

1. Cut eggplant and sprinkle with salt. Allow to sit until brown water “comes out” of the fruit.

2. Chop zucchini, onion, garlic and place on baking sheet with eggplant, olive oil, salt and pepper, and cumin seeds.

3. Roast at 375 for 30+ minutes.

4. Allow the roasted veggies to cool. (I actually had veggies in fridge overnight)

5. Toast sesame seeds then add to food processor (or use tahini) with cooled roasted veggies, lemon zest, juice, and olive oil. Make sure to not have too much liquid as you want the pâté to have a similar texture and consistency to the meat version. 

6. Season to taste and enjoy on toast crackers, as a spread in a wrap, or with pita. 

*This can last in fridge for a week so consider it a great party dish!


2 thoughts on “Eggplant Pâté”

  1. i make a version of this that an italian mama used to make and sell at a produce market i worked at in florida. her recipe was inspired by ina garten and called “poor man’s caviar”– basically, 1 lg eggplant or 2 reg sized ones, 2-3 red peppers, one red onion, garlic. roast all of these ingredients in oven with evoo and salt/pepper, let cool, emulsify! so good! the ingredients can be altered too for different flavors– eg, maybe fennel instead of onion, or even cauliflower in the mix. lurv it!

    1. Really?! I literally made this recipe randomly (not expecting this outcome) when my plan to make eggplant lasagna seemed like more work than I had time for that day. lol It is great as a pate and as a spread on sandwiches. //mayo is so overrated!

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