One of the things every gathering of friends, families, co-workers or social event must have on the menu is the pâté, which is a paste or spread made of puréed meat or vegetables.
It is true that, whether the gathering is a fancy one, formal or casual, pâtés will almost always be present on the table.
Caviar, livers, meat, foie gras, to name just a few, are some of the most common types of pâtés found around the world.
Eggplant pâté, on the other hand, is not something most have heard or even tried before.
The eggplant isn’t a fancy or popular vegetable, but an eggplant Pâté makes for a delicious and smooth past time to share with company. Yes, eggplant isn’t a vegetable with overwhelming nutrients, but eggplants do have its shares of vitamins, minerals, proteins, and fibers. Combine with vitamin C from lemon juice used to prepare the pâté, the proteins of sesame paste and healing properties of garlic, and you have a healthy, delicious dish to go on crackers, toasted bread, sandwiches, even as dips.
How to Make a Smooth Eggplant Pâté:
Preparation time: About two hours
Servings: About ten toasts spreads
- One large eggplant – or two medium-sized ones
- One medium sized garlic clove
- One lemon, freshly squeezed
- One teaspoon of salt
- Four tablespoons of sesame paste
- Preheat the oven to 365 degrees C.
- Wash the eggplant well and make holes on it with a fork.
- Place the eggplant on a baking sheet and place it in the oven for about an hour or until a fork can be easily inserted.
- Let it cool for thirty to forty-five minutes.
- Slice the eggplant and place it in the food processor, then add the lemon juice, salt, garlic, and sesame paste and let it pulse a few times or until a smooth paste is formed.