Eggplant and walnut pâté recipe
Eggplant and walnut pâté is a simple preparation with a creamy texture, ideal for spreading on toast, accompanying with vegetables, or serving as an appetizer.
- 2 berenjenas medianas
- 1/2 taza de nueces
- 1 diente de ajo
- 3 cdas de aceite de oliva
- 1 a 2 cdas de jugo de limón
- Sal al gusto
- Pimienta negra al gusto
- 1/4 cdita de comino (opcional)
- 1/4 cdita de pimentón ahumado (opcional)
- 1 cda de yogur natural o tahini (opcional)
- Precalienta el horno a 200 °C.
- Lava las berenjenas, pártelas a la mitad y haz pequeños cortes en la pulpa.
- Hornéalas durante 30–35 minutos hasta que estén suaves.
- Deja enfriar un poco y retira la pulpa con una cuchara.
- En una licuadora o procesador, coloca la berenjena, nueces, ajo y especias.
- Añade el aceite de oliva y el jugo de limón.
- Procesa hasta obtener una crema homogénea o ligeramente rústica, según tu gusto.
- Ajusta sal, pimienta y textura con un poco más de aceite si es necesario.
- Refrigera al menos 30 minutos antes de servir para intensificar el sabor.
This recipe has smoky and crunchy notes. To prepare it, you'll need fresh eggplant, walnuts, garlic, olive oil, lemon juice, salt, pepper, and a touch of cumin or paprika. Follow the step-by-step instructions and let's get started!
Delicious eggplant and walnut pâté
- 2 people
- Easy
- 220 Kcal
- 2 medium eggplants
- 1/2 cup of walnuts
- 1 clove of garlic
- 3 tbsp of olive oil
- 1 to 2 tbsp of lemon juice
- Salt to taste
- Black pepper to taste
- 1/4 tsp cumin (optional)
- 1/4 tsp smoked paprika (optional)
- 1 tbsp of natural yogurt or tahini (optional)
- Preheat the oven to 200°C.
- Wash the eggplants, cut them in half and make small cuts in the flesh.
- Let it cool slightly and remove the pulp with a spoon.
- In a blender or food processor, place the eggplant, walnuts, garlic, and spices.
- Add the olive oil and lemon juice.
- Process until you obtain a smooth or slightly rustic cream, according to your taste.
- Adjust salt, pepper and texture with a little more oil if necessary.
- Refrigerate for at least 30 minutes before serving to intensify the flavor.
Tips for preparing the most delicious eggplant and walnut pâté
- Roast the eggplant well to achieve a natural smoky flavor.
- Do not remove the skin if you want a more intense flavor.
- Lightly toast the nuts to enhance the aroma.
- Use good quality extra virgin olive oil.
- Adjust the lemon at the end to balance the acidity.
- If it's too thick, add a little more oil or yogurt.
- For a rustic texture, process for just a few seconds. On the other hand, if you want a fine texture, process for longer.
- Let it rest in the refrigerator to improve the flavor.
Can it be done without an oven?
Yes, you can cook eggplant on a griddle or even in the microwave, although the oven gives it a better flavor.
How long does it last in the refrigerator?
It keeps for 3 to 4 days in a refrigerated airtight container.
Can it be frozen?
Yes, although the texture may change slightly upon defrosting.
What can I use instead of nuts?
You can substitute them with almonds or sunflower seeds.
Is it a healthy recipe?
Yes, it is rich in fiber, healthy fats and antioxidants, ideal for balanced diets.
What can it be served with?
With pita bread, toast, crackers, carrot sticks or as a dip for snacks.
