Smoked Eggplant and Fig Pâté with Pistachio Dust
A rich and complex Mediterranean snack featuring the smoky depth of roasted eggplant, balanced by the jammy sweetness of dried figs and the earthy crunch of pistachios. This pâté offers a sophisticated blend of bitter, sweet, and umami notes, perfect for spreading on crostini or serving with crudités.
Prep Time
75 min
Difficulty
Hard
Servings
6
Calories
220 kcal
Instructions
- 1
Preheat oven to 400°F (200°C). Prick the eggplant all over with a fork. Place on a baking sheet and roast for 45-60 minutes, or until completely softened and skin is charred.
~60 min - 2
While the eggplant roasts, place the dried figs in a small saucepan with 1/4 cup of water. Bring to a simmer and cook for 5-7 minutes until softened and plump. Drain any excess water.
~12 min - 3
Once the eggplant is cool enough to handle, slice it in half and scoop out the flesh into a large bowl, discarding the skin.
~5 min - 4
In a food processor, combine the eggplant flesh, softened figs, pistachios, 3 tablespoons of olive oil, lemon juice, minced garlic, smoked paprika, cumin, salt, and pepper.
~3 min - 5
Process until a coarse pâté forms. Adjust seasoning as needed.
~2 min - 6
Transfer the pâté to a serving dish. Garnish with chopped fresh mint leaves. Chill for at least 30 minutes before serving to allow flavors to meld.
~35 min
Tips
- For an extra smoky flavor, you can char the eggplant directly over a gas flame before roasting.
- Store any leftover pâté in an airtight container in the refrigerator for up to 3 days. It often tastes even better the next day.
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