---
title: "Grilled Eggplant Pâté"
url: /grilled-eggplant-p-t/
canonical_url: https://flowers-recipes.com/grilled-eggplant-p-t/
language: en
alternates:
  pl: https://flowerek.com/pasztet-z-grillowanego-baklazana/
  de: https://barbaras-kochbuch.de/pastete-aus-gegrillten-auberginen/
  en: https://flowers-recipes.com/grilled-eggplant-p-t/
  x-default: https://flowers-recipes.com/grilled-eggplant-p-t/
published: "2011-07-23"
last_updated: "2011-07-23"
type: recipe
author: Basia
prerequisites:
  - /category/savory-dishes/
  - /category/small-plates-and-salads/
related:
  - /ratatouille/
  - /baked-tomatoes/
  - /fried-cauliflower/
  - /pumpkin-fritters/
categories:
  - "Savory Dishes"
  - "Small Plates & Salads"
  - Meatless
  - Vegetables
tags:
  - eggplant
  - "pâté"
  - mediterranean
  - vegetarian
servings: "4-5 servings"
rating:
  score: 9
  best: 10
  votes: 2
summary: "A wholesome, fiber-rich Mediterranean dish. Thanks to grilling, the eggplants don't need a lot of fat."
---

# Grilled Eggplant Pâté

A wholesome, fiber-rich Mediterranean dish. Thanks to grilling, the eggplants don't need a lot of fat.

**This page in other languages:** [Polski (pl)](https://flowerek.com/pasztet-z-grillowanego-baklazana.md) · [Deutsch (de)](https://barbaras-kochbuch.de/pastete-aus-gegrillten-auberginen.md)

**Published:** July 23, 2011 · **Author:** Basia · **Servings:** 4-5 servings · **Rating:** 9/10 (2 votes)

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## Related pages

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- [Category: Savory Dishes](https://flowers-recipes.com/category/savory-dishes/)
- [Category: Small Plates & Salads](https://flowers-recipes.com/category/small-plates-and-salads/)
- [Ratatouille](https://flowers-recipes.com/ratatouille/) — This dish is perfect because it hides all the seasonal veggies I love. A classic from Provence, ideal both cold and warm
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## Ingredients

- 2 eggplants (about 200 g each)
- 5 tbsp olive oil
- salt
- 1 meaty tomato (about 200 g) (I used a small tomato and sun-dried tomatoes)
- 80 g tomato paste
- pepper
- 500 g lean quark
- a splash of sparkling water
- 50 g green pesto (I recommend basil or wild garlic pesto)

## Instructions

A wholesome, fiber-rich Mediterranean dish. The whole family will love it. Thanks to grilling, the eggplants don't need a lot of fat, yet they still turn out soft and tender. It can be served for dinner or breakfast with some delicious bread. For a main-course version, you can serve it with finely diced potatoes tossed in olive oil and sprinkled with salt and rosemary. If you arrange them on the baking sheet next to the pâté, they can bake at the same time.

The recipe comes [from EatSmarter magazine 4/2011](http://eatsmarter.de/nc/rezepte/s.html?text=aubergine+pastete&wt_form=1#mainmenu)

**Directions:**

Wash and dry the eggplants and trim off the ends, then slice them lengthwise into slices about 1 cm thick. Line a baking sheet with aluminum foil, brush it with 2 tbsp of olive oil and lay half of the eggplant slices on it. Turn them once, sprinkle with salt and place under a hot broiler. Cook for about 3-5 minutes, until the eggplant is browned, then take it out of the oven. Repeat with the other half of the eggplant.

Wash the tomato, cut it in half and remove the pulp. Chop the rest of the tomato and mix it with the tomato paste. I also added a few chopped sun-dried tomatoes. Season with salt and pepper.

In a second bowl, mix the quark with the mineral water and the pesto into a creamy mixture. Season with salt and pepper.

Preheat the oven to 180°C (350°F) (convection 160°C (320°F)). Line a loaf pan (28x11 cm) with aluminum foil and brush it with 1 tbsp of olive oil. Layer the eggplant, the tomato mixture and the quark mixture in the loaf pan, alternating them and smoothing out each layer. Remove the foil from the baking sheet the eggplant was cooked on and place the loaf pan with the pâté on the sheet. Bake for about 30-40 minutes. Once baked, lift it out of the pan (the aluminum foil should make that easier) and serve.

Enjoy, and have a lovely weekend!

eggplant pâté

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