Roasted Eggplant Pate

Happy April!

Finally you can slough off your winter blanket and come out to enjoy some great weather and all of the beautiful food that comes along with it. I can’t wait to start enjoying fugly heirloom tomatoes that happen to be the size of my head…

I have a small head.

Life has been really busy lately with a lot of moving parts. So I haven’t had as much time as I would’ve liked to create complex and beautiful dishes. This made me reflect on the fact that you probably don’t either!

And above all else this blog is all about YOU.

I wanted to share this simple, light, and healthy recipe with you that I’ve fallen back on countless times over the last few weeks: Roasted Eggplant Pate.

Eggplants are very healthy and easy to cook and enjoy.  They are rich in B vitamins, magnesium, and Phytonutrients.

Overall, they are great for brain health. If you have severe kidney or gallbladder problems you may want to avoid them due to their oxalate count.

Since this spread is low in fat, despite its creamy texture, its a great satisfying option for those of you avoiding fats for liver health.

Furthermore, this recipe is cooked to a soft texture making it incredibly easy for you to digest.

When eggplants cook they give off a lot of juice. In my recipe, I simply place the eggplants in a colander to let the excess drip off. You can also soak the eggplant in salt water before cooking. The salt water will help draw out a lot of the excess moisture.

Either way you definitely want to get rid of that extra liquid. It makes for a very runny and not so funny spread.

Enjoy!

Roasted Eggplant Pate

This flavorful spread is light and zesty.

5 from 2 votes

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Course: Dip

Cuisine: American

Keyword: Roasted Eggplant Pate

Prep Time: 2 minutes

Cook Time: 1 hour

Total Time: 1 hour 2 minutes

Servings: 4

Calories: 97kcal

Cost: 2.00

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Ingredients

• 3 Eggplants
• 1 tsp Coconut Oil
• 1/4 tsp Sea Salt
• 1/8 tsp Pepper
• 2-4 tbsp Lemon juice

Instructions

• Preheat oven to 350 degrees. Coat the outside of the eggplant with oil and place on a baking sheet. Bake until you can pierce the eggplant easily with a knife. Cooking times vary based on the size of the eggplant. Anywhere from 25-50 minutes. Remove from the oven and allow to cool.
• Once the eggplant is cool enough to handle cut it open and scoop out the flesh into a colander, set over a bowl. With a fork work through the flesh breaking it apart and squeeze the juice through the colander.
• Once drained transfer the flesh to a serving dish and stir in salt, pepper, and lemon juice to taste.
• Serve and enjoy.

Notes

Equipment – baking sheet, colander, bowl, and fork.

Nutrition

Calories: 97kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 152mg | Potassium: 798mg | Fiber: 11g | Sugar: 12g | Vitamin A: 81IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg

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This recipe was featured on I-Dental: Food to Eat with Braces