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Roasted Eggplant Paté with Sun-Dried Tomatoes (vegan)
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5 from 1 vote

Roasted Eggplant Paté with Sun-Dried Tomatoes

Did you know you don’t need any meat products to make paté? Just try this vegan roasted eggplant paté with sun-dried tomatoes, chickpeas, and walnuts!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: roasted eggplant, roasted eggplant paté, vegan paté
Servings: 10
Calories: 122kcal
Author: Diabetic Foodie


  • 1 large eggplant
  • 1 large carrot
  • 1 medium red bell pepper
  • kosher salt
  • freshly ground black pepper
  • 1 ½ tablespoons olive oil (extra virgin — divided)
  • 1 head garlic
  • 1 15-ounce can chickpeas (drained and rinsed)
  • ¼ cup walnuts
  • 12 sun-dried tomato halves (in olive oil)
  • 2 tablespoons olive oil (from the sun-dried tomato jar)


  • Preheat the oven to 375°F.
  • Cut the eggplant into thick slices, then quarter each slice. Transfer the eggplant pieces to a large bowl.
  • Cut the carrot into thick slices, then cut the bell pepper into about 8 pieces. Add everything to the bowl with the eggplant.
  • Add 1 tablespoon of olive oil to the bowl and sprinkle with salt and pepper. Toss until everything is well-coated, then transfer to a baking sheet.
  • Keeping the head of garlic intact, remove the loose outer skin. Slice off the top to expose the cloves, then place the head, cut-side up, on a piece of foil.
  • Drizzle the garlic with the remaining ½ tablespoon of olive oil, then wrap it in the foil and add it to the baking sheet.
  • Place the baking sheet in the oven and roast for 30 minutes or until everything has softened, then remove from the oven and allow to cool.
  • In a food processor, combine the roasted eggplant, carrot, and bell pepper along with the chickpeas, walnuts, sun-dried tomatoes, 2 tablespoons of oil from the jar of sun-dried tomatoes, ¼ teaspoon of salt, and a few grinds of black pepper.
  • Squeeze each clove of garlic out of the skin, then add to the food processor.
  • Purée the ingredients, stopping the processor and scraping down the sides a couple of times, until the paté is smooth.


This recipe is for 10 servings of vegan paté. Each serving is a ¼ cup.
Any extra can be stored covered in the refrigerator for up to 4 days.


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 | Net carbs: 8g