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Eggplant Pasta

Pikantne Appetizers Snacks Vegetarian Dishes 90 min Medium 14 wyświetleń ~18.21 PLN - (0)
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Description

Delicate and aromatic eggplant paste is a versatile appetizer inspired by Mediterranean and Middle Eastern cuisine. Made from roasted eggplant, tahini, lemon juice, garlic, and olive oil, it creates a creamy, slightly smoky paste with a velvety texture. It will be perfect on the New Year's Eve table in 2025 as an elegant appetizer served with crispy baguette, crackers, or raw vegetables. Flavor notes: subtle bitterness of eggplant with a smoky hint (after roasting), nutty depth of tahini, and fresh acidity of lemon; visually appealing thanks to the olive oil on top and red accents from smoked paprika or pomegranate. This is a vegetarian and vegan option, easy to modify to suit guests' tastes.

Składniki (9)

Servings:
4
  • Eggplant 1.7 szt.
  • Tahini (sesame paste) 60 g
  • Garlic 2 ząbki
  • Lemon juice 60 ml
  • Olive oil 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Smoked paprika (optional) 1 łyżeczka
  • Parsley (optional) 1 pęczek
💰 Szacowany koszt dania: ~18.21 PLN (4.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking eggplant

1

Preheat the oven to 220°C (top-bottom) and prepare a baking tray lined with parchment paper. Wash the eggplants and dry them with a paper towel. Use a sharp knife to pierce the skin of the eggplants several times — this will prevent them from bursting during baking. Place the eggplants on the tray and put them in the hot oven.

Ingredients: Eggplant
Use a large baking tray or two smaller ones so that the eggplants have space and roast evenly. Prick the eggplants to allow steam to escape — this will prevent the skin from bursting.
2

Bake the eggplants for 35–45 minutes until the skin is deeply browned and blackened in some spots, and the flesh becomes soft and collapses under touch. After about 25 minutes, turn the eggplants to ensure even roasting. You can check for doneness by gently pressing the eggplant – it should be soft like cooked potatoes.

Ingredients: Eggplant
Baking time depends on the size of the eggplants and the oven; larger ones may require 45 minutes. Alternative: roast over an open flame/grill, turning until the skin is heavily charred — you'll achieve a more intense smoky aroma.

Cooling and draining

3

Remove the eggplants from the oven and leave them on the baking sheet for 10–15 minutes to cool — they should be cool enough to handle. Cut the eggplants in half lengthwise and scoop out the flesh with a spoon into a sieve or colander set over a bowl. Let the flesh drain for 10–15 minutes to allow the natural water to drip off — this will prevent the paste from being watery.

Ingredients: Eggplant
Use a large spoon or an ice cream scoop to extract the pulp. If you want to speed up the draining, gently press the pulp with a spoon in the sieve — don't overdo it, as the paste should remain creamy, not dry.

Preparing the paste

4

Transfer the drained eggplant flesh to a food processor or blender. Add tahini, crushed garlic cloves (pressed or finely chopped), lemon juice, 20 g of olive oil (about 1.5 tablespoons), salt, and pepper. Start blending in pulses until the ingredients are combined and the paste reaches the desired consistency. If the mixture is too thick, add a tablespoon of cold water or a bit more oil, blending gradually until creamy.

Ingredients: Tahini (sesame paste), Garlic, Lemon juice, Olive oil, Salt, Black pepper, Eggplant
Use a food processor with blades or an immersion blender with a tall cup. Blend briefly and check the consistency to avoid making it too smooth — some prefer a slightly chunky texture. If you don't have tahini, you can add more oil and a tablespoon of ground sunflower seeds (as a substitute).

Seasoning

5

Transfer the eggplant paste to a large bowl. Taste and season if necessary with lemon juice, salt, or pepper. For a more pronounced smoky note, optionally add 2 g of smoked paprika and mix with a wooden spoon.

Ingredients: Lemon juice, Salt, Black pepper, Smoked paprika (optional)
Season gradually — lemon juice and salt quickly change the flavor profile. Adding smoked paprika will give a grilling effect if the eggplant was roasted more gently.

Cooling and combining flavors

6

Cover the bowl with plastic wrap and place the paste in the refrigerator for at least 30 minutes (up to 2 hours). Chilling allows the flavors to harmonize — the paste will taste fuller.

Ingredients: Eggplant, Tahini (sesame paste)
If you are preparing the dip in advance for New Year's Eve, make it up to 24 hours ahead and keep it covered in the fridge. Before serving, take it out for 15–20 minutes to reach room temperature — the flavors will become more pronounced.

Serving

7

Transfer the paste to a flat plate or serving bowls. Make a small indentation in the center and drizzle with a little olive oil (about 10 g). Optionally sprinkle the top with smoked paprika and freshly chopped parsley. Serve with sliced baguette, crunchy crackers, or vegetable sticks (bell pepper, carrot, cucumber).

Ingredients: Olive oil, Smoked paprika (optional), Parsley (optional), Tahini (sesame paste)
The best visual effect can be achieved by applying the paste with a spoon and creating spiral patterns that will collect the oil. Use a flat plate in a neutral color (white or gray) — it will highlight the colors of the paste.

Fun Fact

💡

Roasted eggplant dips are found in many cuisines of the Middle East and the Mediterranean (e.g., baba ghanoush). Traditionally, eggplants are roasted directly over an open flame, which gives them a distinctive smoky aroma.

Best for

Sylwester 2025 przyjęcie koktajlowe kolacja towarzyska wegańskie spotkanie

Tips

🍽️ Serving

Serve the pasta at room temperature — the flavors are fuller that way. Place an extra bowl with olive oil and lemon slices alongside, so guests can season on their plates. It pairs wonderfully with hummus and tomato salad as part of a starter table. For a richer version: serve with roasted pine nuts or pomegranate.

🥡 Storage

Store in an airtight container in the refrigerator for 3–4 days. Long-term freezing is not recommended — the texture of the paste may separate after thawing. Before serving, take it out of the refrigerator 20–30 minutes in advance and mix, possibly adding a little olive oil to restore creaminess.

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