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Georgian · Snacks
Roasted Eggplant and Walnut Pâté
An aromatic, silky, and subtly spiced Middle Eastern vegetable spread that makes a wonderful appetizer or toast topping.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Roast the eggplants at 200°C (400°F) until completely tender, about 30 to 40 minutes.
2
Peel away the skin and let them cool slightly.
3
Transfer the eggplants to a food processor along with the walnuts, garlic, herbs, and spices.
4
Pour in the oil and process until smooth and creamy.
5
Chill in the refrigerator for 20 minutes to let the flavors meld and brighten.
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