Eggplant pâté

Here’s a tasty recipe for eggplant pâté:

Ingredients:

• 1 large eggplant
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon tahini (optional)
• Salt and pepper to taste
• Fresh herbs (like parsley or basil) for garnish
• Optional: smoked paprika or cumin for added flavor

Instructions:

1. Roast the Eggplant: Preheat your oven to 400°F (200°C). Prick the eggplant with a fork and place it on a baking sheet. Roast for about 30-40 minutes, until the skin is charred and the flesh is soft. Let it cool, then peel off the skin and chop the flesh.

2. Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is soft and translucent.

3. Blend Ingredients: In a food processor, combine the roasted eggplant, sautéed onion and garlic, lemon juice, tahini (if using), salt, and pepper. Blend until smooth.

4. Adjust Seasoning: Taste and adjust seasoning as needed. If you want a smoky flavor, add smoked paprika or cumin.

5. Chill: Transfer the pâté to a serving dish, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.

6. Serve: Garnish with fresh herbs before serving. Enjoy it with crackers, bread, or vegetables!

This eggplant pâté is a great vegetarian spread that’s full of flavor!