Recetas
Recetas veganas
Paté de Berenjena y Tomate Seco

Paté de Berenjena y Tomate Seco

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This Mediterranean-inspired aubergine and sun-dried tomato spread is a sophisticated vegan dish that celebrates the rich, smoky flavours of roasted vegetables. By combining tender sautéed aubergine with mellow roasted garlic and punchy sun-dried tomatoes, you create a textured pâté that is both hearty and fresh. The addition of flat-leaf parsley and basil provides a vibrant lift, making it an ideal choice for a summer picnic or a stylish dinner party starter.

Ready to be served alongside crisp, toasted baguette slices, this versatile recipe fits perfectly into a plant-based diet. It is naturally healthy and provides a great way to enjoy the seasonal abundance of aubergines. For the best result, ensure you squeeze the excess moisture from the vegetables to achieve a concentrated, savoury flavour that develops even further if left to chill for an hour before serving.

Ingredients for Aubergine and Sun-dried Tomato Spread

1 cabeza de ajo
100ml extra-virgin olive oil, divided
1.1kg aubergine
120ml oil-packed sun-dried tomatoes (90g), chopped, plus 2 tablespoons tomato oil
1/2 taza de perejil plano picado
1/2 taza de albahaca picada
1 cucharada de jugo de limón fresco
Accompaniment: toasted baguette slices

How to make Aubergine and Sun-dried Tomato Spread

Precalienta el horno a 204°C con la rejilla en el medio.

Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoons olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.

Meanwhile, cut aubergine into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze aubergine in a kitchen towel to remove liquid.

Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of aubergine until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining aubergine in olive oil in same manner (in 2 batches), transferring to bowl.

Add 150g cooked aubergine to garlic and coarsely mash together. Stir into remaining aubergine with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoons pepper. Season with salt and drizzle with tomato oil.

Artezin Mendocino Zinfandel '07 o Château de Chamirey Mercurey Rouge '07

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.