Eggplant Pâté


Kim Reynolds,  a 20-year vegetarian, lives in England with three omnivores who all like this pâté. She usually serves it with a warm tomato coulis made by sautéeing onions in olive oil until they’re soft, adding chopped tomatoes, then stirring in bottled vinaigrette dressing to taste. She uses leftover pâté and coulis to make sandwiches.

  • 8Servings


  • 1 lb. eggplant
  • 4 whole eggs
  • 3/4 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 3 cloves garlic
  • 2 Tbs. tomato paste
  • 1 Tbs. vegetarian Worcestershire sauce
  • 2 Tbs. chopped fresh basil leaves
  • 2 Tbs. chopped parsley
  • 1/2 tsp. salt, or more to taste
  • 1/8 tsp. pepper
  • 1/2 cup slivered almonds, toasted and chopped


Preheat oven to 450F. Spray 8-inch loaf pan with nonstick cooking spray. Press 8x17-inch piece of parchment paper into loaf pan to mold to bottom and sides with excess folded over sides. Spray again.

Cut eggplant into four slices lengthwise. Set on a large dish, sprinkle liberally with salt and cover with plastic wrap. Let sweat 30 minutes. Rinse well, and pat dry. Cut into 1-inch chunks for country-style pâté or into 1/4-inch dice for smooth.

Place eggs, breadcrumbs, cheese, olive oil, garlic, tomato paste, Worcestershire sauce, basil, parsley, salt and pepper in food processor; purée until smooth. Add eggplant, and process until as smooth/chunky as you like. Fold in almonds. Spoon mixture into loaf pan. Reduce oven temperature to 400F.

Bake 20 minutes. Reduce to 350F, and bake 3 minutes more, or until knife inserted in center comes out clean. Cover with foil; cool 10 minutes. Loosen ends of pâté with sharp knife. Lift out of pan using parchment paper on sides. Cool completely. Slice, and serve.

Nutrition Information

  • Calories: 290
  • Carbohydrate Content: 14 g
  • Cholesterol Content: 110 mg
  • Fat Content: 23 g
  • Fiber Content: 1 g
  • Protein Content: 9 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 360 mg
  • Sugar Content: 2 g