Aubergine Pâté

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 fresh vegetables! I hope you love it!

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.


  • 1 eggplant
  • 2 peeled garlic cloves
  • 1 tablespoon of tahini
  • 1/2 cup of black or green pitted olives
  • 1 tablespoons of olive oil
  • Fresh parsley
  • The juice of 1/2 of a lemon
  • Paprika and pepper to taste


  1. Cut the eggplant in large cubes and crush the garlic cloves.
  2. On an oiled medium skillet on medium heat, sauté the crushed garlic cloves and the cubed eggplant (cover with a lid and cook for 7-10 minutes). When the eggplant is fully cooked, remove from heat and let cool off for a few minutes.
  3. In a food processor or blender, combine the pitted olives, sautéed eggplants and garlic cloves, tahini, lemon juice, fresh parsley, paprika, pepper, and olive oil and blend until you get a creamy dip.
  4. Serve on a bowl and garnish with some freshly chopped parsley and paprika, and drizzle with olive oil. Accompany with raw veggie platter, crackers or pita bread. Enjoy!