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picture of Roasted Eggplant pate

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


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


  • 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.


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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