Eggplant Pâté
50 minutes
Packed with herbs and spices, this warm spread makes a fine smoky-flavoured dish to start a meal or serve as a snack.
Pat Alburey
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Ingredients
Serves: 4
- 2 tablespoons olive oil
- 1 medium onion
- 1 large firm eggplant
- 10 sun-dried tomatoes
- 6 small gherkins
- 3 cloves garlic
- A few sprigs of thyme
- A few sprigs of parsley
- 1 teaspoon wholegrain mustard
- 1 teaspoon balsamic vinegar
- 2 teaspoons capers
- 1 loaf French bread or crusty Italian bread
- Salt and black pepper
Directions
Preparation:30min ›
Cook:20min ›
Ready in:50min
- Heat the oil gently in a frying pan. Peel the onion, chop finely and fry for 5 minutes, or until soft.
- Cut the eggplant into 1-cm cubes. Add to the onion and stir over moderate heat for 8–10 minutes, or until soft.
- Drain and chop the sun-dried tomatoes and the gherkins and add to the eggplant. Peel the garlic cloves and crush them in.
- Strip off the thyme leaves and chop finely. Reserve some parsley for a garnish and chop the rest. Add the chopped herbs to the pan, along with the mustard, vinegar and capers. Simmer, stirring frequently, for 5 minutes.
- Meanwhile, slice and toast the French bread, or dry fry it on a ridged hotplate.
- Season the eggplant mixture, then blend in a food processor or mash to a paste by hand.
- Spoon the pâté onto individual plates, sprinkle with the reserved parsley and serve with the toasted French bread.
NUTRIENTS PER SERVING:
good source of vitamins B group, C and E, and selenium.
COOK'S SUGGESTION
As this pâté tastes equally good either hot or cold, it can be made in advance and served chilled, or reheated just before serving.
