Smoked paprika used in this recipe adds a totally new taste to a well-known dish. A smoky fiery flavor creates an interesting eggplant spread. Or you can call these vegetables blend a ‘pate’, or ‘caviar’, or ‘dip’- and you won’t be wrong.
The eggplant spread is simply delicious when served with crackers, flat breads, or Melba toasts as a light and healthy appetizer, or it can be used as a creamy base for sandwiches, wraps, and burgers (with or without mayonnaise).
Easy to prepare, this vegetable pate is quite amendable – add more or less spices to your taste, and celebrate Mediterranean (herbs de Provence, lemon juice), Middle Eastern (cumin, turmeric, Ras el Hanout), Indian (Garam Masala), or South American (adobo, chili powder) cuisine.
The eggplant spread with smoked paprika is best when served at room temperature.
In a large pan heat 2 tbsp of olive oil, add the onion and cook, stirring, over medium heat for 5-7 minutes.
Add the garlic and cook for 30-45 seconds.
Add the olive oil (1-2 tbsp) and the eggplant. Add salt, black pepper, cayenne pepper, smoked paprika and cook for 10-12 minutes.
Remove from heat and let it cool for 5 minutes.
Transfer the vegetables into a food processor bowl or a blender, add lemon juice, if using. Blend to the desired consistency (creamy or chunky). For a creamier spread add 1-2 tbsp of boiled water (hot or cold). Adjust the spices.
Cook with pleasure and enjoy the world!