Eggplant Pâté

Eggplant Pâté


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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

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

Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Heat the oil gently in a frying pan. Peel the onion, chop finely and fry for 5 minutes, or until soft.
  2. Cut the eggplant into 1-cm cubes. Add to the onion and stir over moderate heat for 8–10 minutes, or until soft.
  3. Drain and chop the sun-dried tomatoes and the gherkins and add to the eggplant. Peel the garlic cloves and crush them in.
  4. 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.
  5. Meanwhile, slice and toast the French bread, or dry fry it on a ridged hotplate.
  6. Season the eggplant mixture, then blend in a food processor or mash to a paste by hand.
  7. Spoon the pâté onto individual plates, sprinkle with the reserved parsley and serve with the toasted French bread.


good source of vitamins B group, C and E, and selenium.


As this pâté tastes equally good either hot or cold, it can be made in advance and served chilled, or reheated just before serving.

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