Eggplants are rich in fiber and a great source of vitamin K, thiamin, vitamin B6, folate, potassium and manganese. They are also effective antioxidants and help lower LDL cholesterol levels.
This aubergine pâté is creamy, flavorful and easy to prepare, and makes a filling and nutritious appetizer that you can serve with crackers, pita bread, or celery stalks! We hope you love it!
Ingredients:
- 2 rosted eggplants
- 1 cup of black or green pitted olives
- 1 green onion
- 2 garlic cloves
- 2 tablespoons of olive oil
- Fresh parsley
- A generous squirt of lemon juice
- Paprika, pepper, and salt
- 1 tablespoon of tahini (optional)
Preparation:
1. Preheat the oven to 375 degrees Fahrenheit. Poke the eggplants with a fork three to four times and place them in a cookie sheet. Bake for 30 minutes or until the eggplants feel soft. Let cool off.
2. In a food processor, puree the pitted olives, baked eggplants, green onion, garlic cloves, tahini, olive oil, lemon juice, paprika, pepper, and salt. Add some freshly chopped parsley and garnish with paprika, a squirt of olive oil and a parsley branch. Serve with veggie plate and bread.
