Aubergine Pate
Submitted by cassie
Smoky roasted eggplant blended with garlic, pomegranate juice, and warm paprika into a silky spread. This easy aubergine pate is ready in 45 minutes with just 6 ingredients.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minRoast the eggplant until the skin blisters and the flesh turns meltingly soft, then let the food processor do the rest.
Pomegranate juice adds a tangy brightness that lifts the smoky eggplant, while garlic and paprika bring depth and warmth.
A pinch of chili powder at the finish keeps things interesting without overwhelming the flavor.
Scoop it up with warm pita bread for a vegetarian appetizer that holds its own against any hummus on the table.
Kitchen Tips
- Peel the eggplant while still hot for the easiest skin removal
- Swap pomegranate juice for orange juice if that’s what you have on hand
- Let the pate cool completely before serving so the flavors meld together
Ingredients
Directions
Prick the aubergines with a fork and place on a baking tray. Bake in the oven at 180 c, 350 f, gas mark 4 for 30 minutes or until tender.
When the aubergines are cooked, remove the skin while hot. Purée the flesh in a food processor with the garlic, oil, pomegranate juice, paprika and chili.
Leave to cool, then serve with pita bread.
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