Aubergine & Sesame Pate
Submitted by xmascandy
Smoky baba ganoush-style aubergine and sesame pate with tahini, garlic, lemon, and olive oil. A creamy, vegan Greek appetizer served cold with warm pita bread.
YIELD
2 servingsPREP
15 minCOOK
30 minREADY
45 minCall it baba ganoush, call it aubergine pate, call it whatever you like. Just make it.
One eggplant, roasted until completely soft and collapsing, gets pureed with tahini, raw garlic, lemon juice, and olive oil into a silky, smoky spread.
Toasted sesame seeds and a dusting of cayenne on top add crunch and a flicker of heat.
Scoop it up with warm pita and you’ve got a mezze starter that punches well above its weight for something so simple.
Chef Tips
- Roast the aubergine until it’s truly soft and the skin is wrinkled; undercooked eggplant makes a grainy, bitter pate
- Drizzle the olive oil in slowly with the processor running for the smoothest, most emulsified texture
- Make this a day ahead; the flavours deepen and meld beautifully overnight in the fridge
Ingredients
Directions
Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25 to 30 minutes until tender. Cool slightly, then peel and purée the flesh in a blender or processor.
Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste.
Transfer to a serving dish, garnish and serve cold with pitta bread.
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