Israeli Eggplant Pate

We love our salads and appetizers for our Friday night dinners and Shabbat Lunches.

We have our staples, (like Moroccan Carrots, Grilled Eggplant, Hummus and Tehina) but this one has become our new favorite.

It’s rich and creamy. The texture and flavor is great on pita, challah or crackers. Some consider it a mock chopped liver, but we prefer to call it eggplant pate.

Eggplant Pate

Ingredients:

The unique flavor of GGOO makes all the difference in this recipe!

• 2 medium eggplants
• 2 onions chopped and carmelized
• 2 or 3 garlic cloves fried with the onions
• 6 tablespoons Galilee Green olive oil
• 6 chopped walnuts
• 1 tbsp ground cumin
• salt and pepper to taste

Directions:

1. Wash and then remove the skin of the eggplants with a vegetable peeler.
2. Cut eggplants into 1/2 inch (approximately) cubes and spread on a baking dish covered with parchment paper.
3. Sprinkle 2 tablespoons of olive oil and salt over them.
4. Toss to coat.
5. Bake at 450 degrees until very brown and soft.
6. In the meantime, chop onions and place in heated frying pan with 2 tablespoons of olive oil.
7. On medium to low heat brown gently for as long as it takes for onions and garlic to be carmelized in some more olive oil.
8. When onions and eggplant are cool, place in a food processor with the walnuts and cumin and the 3 tablespoons of the olive oil and pulse until thoroughly mixed and mostly smooth.
9. Add 1 teaspoon of Galilee Green olive oil (if necessary) and salt and pepper to taste.

This pate has a lovely texture and deep rich color. Even people who don’t usually like eggplants will love this one!

If you try it, let us know how it turned out… we love to hear from our Galilee Green Family around the world!

Your eggplant pate will taste better with Galilee Green

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