Simple Roasted Eggplant Pate

By Maren Epstein
April 15, 2016
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Author Notes: This Eggplant Spread is flavorful and incredibly simple to make. Low in fat it is great for anyone avoiding fats. Maren Epstein

Serves: 4

  • 3 Eggplants, whole
  • 1 teaspoon Coconut Oil
  • Sea Salt, to taste
  • Pepper, to taste
  • 1 Lemon, juiced
  1. Preheat oven to 350 degrees. Coat the outside of the eggplant with oil and place on a baking sheet. Bake until you can pierce the eggplant easily with a knife. Cooking times vary based on the size of the eggplant. Anywhere from 25-50 minutes. Remove from the oven and allow to cool.
  2. Once the eggplant is cool enough to handle cut it open and scoop out the flesh into a colander, set over a bowl. With a fork work through the flesh breaking it apart and squeeze the juice through the colander.
  3. Once drained transfer the flesh to a serving dish and stir in salt, pepper, and lemon juice to taste.

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