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+ servings

Roasted Eggplant Pate

5 from 2 votes
Servings: 1 – 2 cups varies with size of eggplant.


  • 3 Eggplants
  • Coconut Oil
  • Sea Salt
  • Pepper
  • Lemon


  • 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.


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