Eggplant Pâté with Cream Cheese and Herbs
Cream cheese contributes protein and calcium, while roasting makes the eggplant tender with a lightly smoky note. Cilantro, dill, and smoked paprika give the spread a fresh, savory finish. Serve chilled and keep covered in the refrigerator for up to 3 days.
Wash the eggplant (350 g), prick the skin in several places, and lightly brush it with olive oil (10 g). Bake at 200°C for 40–50 minutes, until completely soft.
Cool the eggplant for about 30 minutes, peel it, and measure out 250 g of flesh. Blend it with cream cheese (100 g) and garlic (20 g) until smooth.
Finely chop the cilantro (15 g) and dill (10 g). Add the herbs, smoked paprika (1 g), table salt (to taste), and black pepper (to taste); mix.
Refrigerate the pâté, covered, for at least 30 minutes.
Keep covered in the refrigerator.
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