Roasted Eggplant Appetizer

Directions

1. 1

   Step 1

   

   Wash the eggplants and remove the stems. Prepare a pastry brush, a baking dish, and parchment paper.

2. 2

   Step 2

   

   Cut the eggplants in half lengthwise. Make several crosswise cuts on the flesh. Place the vegetables cut-side up in a dish lined with parchment paper.

3. 3

   Step 3

   

   Mix 4 tbsp of olive oil with 0.5 tsp of salt and spices: sweet paprika, 0.5 tsp of dried garlic, coriander, and khmeli-suneli. Brush this mixture over the eggplants and roast in a preheated 180 °C oven for 40–45 minutes. The vegetables should become soft.

4. 4

   Step 4

   

   Let the eggplants cool and peel them. Mash with a fork into a puree. Finely chop the cilantro and add to the base.

5. 5

   Step 5

   

   Add the remaining salt, the rest of the oil, dried garlic, and smoked paprika to the combined ingredients. Add the tahini as well. Mix all ingredients thoroughly and refrigerate to cool.

6. 6

   Step 6

   

   Before serving, sprinkle the appetizer with seeds.

7. 7

   Step 7

   

   Serve the pâté on crackers or toasted baguette.