Eggplant Pate
Creamy, smoky eggplant pâté with tahini, garlic, and lemon peel offers rich flavors, perfect as a dip or spread for Mediterranean-inspired gatherings.
Ingredients
Instructions
- Poke the eggplant all over with a fork.
- Bake the eggplant for 30 to 40 minutes until soft. Cool and then peel.
- In a blender, blend the garlic, tahini, and lemon peel until well combined.
- Add the roasted eggplant to the blender and blend until smooth.
- Transfer the mixture to a dish and drizzle with olive oil. Sprinkle cayenne pepper on top before serving.
Tips & Substitutions
For a smokier flavor, consider charring the eggplant over an open flame instead of baking. If tahini is unavailable, you can substitute it with creamy peanut butter or Greek yogurt for a different taste. Adjust the cayenne to your heat preference, and for added texture, fold in some chopped fresh herbs like parsley or cilantro before serving.
Serving Suggestions
Serve this eggplant pate as a dip with pita chips, fresh vegetables, or crusty bread. It pairs beautifully with Mediterranean recipes like a fresh salad or a platter of olives. For a complete meal, consider serving it alongside creamy Lebanese tuna salad or as part of a vegetarian appetizer spread.
Storage & Reheating
Store any leftover eggplant pate in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally, until warmed through. Alternatively, serve it cold as a dip or spread, which enhances its flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Pate contains roughly 194 calories, with 5g protein, 24g carbohydrates, and 13g fat. It is an excellent source of vitamin A (58% of the Daily Value), vitamin C (32% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of iron and potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen eggplant for this recipe?
While fresh eggplant is recommended for the best texture and flavor, you can use frozen eggplant if necessary. Thaw it completely and drain excess moisture before roasting. Keep in mind that the texture may be slightly different, but it will still be delicious.
How do I make this recipe vegan?
This eggplant pate is already vegan as it does not contain any animal products. Just ensure that the tahini you use is free from additives or preservatives. You can enhance its creaminess with a splash of plant-based milk if desired.
What can I add to the pate for extra flavor?
Consider adding roasted red peppers, a splash of balsamic vinegar, or a dash of smoked paprika to enhance the flavors of the eggplant pate. These ingredients will add depth and a unique twist to the dish, making it even more enjoyable.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).