Chef John Folse's Roasted Onion and Eggplant Pate`

Roasted Onion and Eggplant Paté

Prep Time: 1 Hour
Yields: 6 Servings


This pâté is a rich, savory mixture that is wonderful when served as a dip or on croutons or crackers.


1 large onion, quartered
1 medium eggplant
2 cloves garlic
olive oil
1 cup cream cheese
pinch of chili powder
salt and black pepper to taste
lemon or lime juice to taste


Preheat oven to 425°F. Place onion quarters, eggplant and garlic on a baking sheet. Season lightly with salt and pepper then drizzle with olive oil. Roast 45 minutes or until eggplant is blackened and skin is wrinkled. Allow eggplant to cool then remove skin and cut off the end of the vegetable and discard. Place whole, peeled eggplant in a food processor with onion, cream cheese, garlic and chili powder and blend until completely smooth. Season pâté with salt, pepper and lemon or lime juice.