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Roasted Eggplant Paté with Sun-Dried Tomatoes (vegan)
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Roasted Eggplant Paté with Sun-Dried Tomatoes

Meatless paté featuring roasted vegetables, chickpeas, sun-dried tomatoes, and walnuts
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: roasted eggplant, roasted eggplant paté, vegan paté
Servings: 10
Calories: 122kcal

Ingredients

FOR THE ROASTED VEGETABLES

  • 1 large eggplant
  • 1 large carrot
  • 1 medium red bell pepper
  • kosher salt
  • freshly ground black pepper
  • 1 1/2 tablespoons extra-virgin olive oil divided
  • 1 head garlic

FOR THE PATÉ

  • 1 (15-ounce) can chickpeas drained and rinsed
  • 1/4 cup walnuts
  • 12 sun-dried tomato halves (in olive oil)
  • 2 tablespoons olive oil (from sun-dried tomato jar)

Instructions

TO ROAST THE VEGETABLES

  • Preheat the oven to 375°F.
  • Thickly slice the eggplant, then cut each slice in quarters. Transfer the eggplant to a large bowl. Thickly slice the carrot and add it to the bowl. Cut the bell pepper into about 8 pieces and add it to the bowl. Add 1 tablespoon olive oil and sprinkle with salt and pepper. Toss well and dump the vegetables onto a baking sheet.
  • Remove the loose outer skin from the garlic, keeping the whole head intact. Slice a little bit off the top to expose the cloves. Place the head, cut-side up, on a piece of foil. Drizzle with remaining 1/2 tablespoon olive oil and wrap in the foil. Add to the baking sheet with the other vegetables.
  • Roast for 30 minutes or until the vegetables soften. Remove from the oven and cool.

TO MAKE THE PATÉ

  • In a food processor, combine the roasted vegetables, chickpeas, sun-dried tomatoes, 2 tablespoons olive oil from the sun-dried tomato jar, 1/4 teaspoon salt, and a few grinds of black pepper. Squeeze out each clove of garlic and add to the food processor.
  • Purée until smooth, stopping the processor and scraping down the sides a couple of times.
  • Store in the refrigerator, covered, for about 4 days.

Notes

If you have any Home-Cooked Chickpeas frozen, use them instead of canned chickpeas. You'll need about 1 1/2 cups.

Nutrition

Serving: 0.25cups | Calories: 122kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 106mg | Potassium: 230mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1650IU | Vitamin C: 28.1mg | Calcium: 20mg | Iron: 0.9mg