🍆 Eggplant Pâte

A rich, smoky spread made from roasted vegetables and nuts — great on toast, in sandwiches, or as a savory dip.

Kitchen Tools

• Hand blender

• Oven

Ingredients

• 2 eggplants

• 2 onions

• 2 tomatoes

• 1 garlic bulb

• 1 hazelnut (or small handful, approx. 15 g)

• 1 mixed nuts unit (or small handful, approx. 15 g)

• Juice of 1 lemon

• 60 ml olive oil (approx. 2 fl oz)

• 1 tablespoon paprika

• Salt and pepper to taste

Instructions

1. Roast vegetables: Arrange the eggplants, onions, tomatoes, and garlic on a baking sheet. Drizzle with a bit of olive oil and roast in a preheated oven at 180°C/350ºF for 30 minutes.

2. Cool and blend: Remove from oven and allow to cool slightly. Transfer the vegetables to a hand blender jar.

3. Add remaining ingredients: Add the hazelnuts, mixed nuts, lemon juice, olive oil, paprika, salt, and pepper.

4. Blend: Process until you achieve a smooth, spreadable consistency.

5. Store: Transfer to a lidded container and refrigerate.

Perfect as a dip, sandwich spread, or appetizer with crackers! 🌰🍅