Freefrom Aubergine (Eggplant) and Nut Butter Paté

Corn, egg, gluten, lactose, milk, peanut, sesame, soya & wheat free; can be nut free

Aubergine patés on their own can be very sloppy - and nut and seed butters tend to be very solid - so combining them seemed the ideal answer. We used the Monki almond and hazelnut butter but you could equally well use peanut, cashew, pumpkin seed or sesame, depending on your taste and what you are able to eat.

Serves 6


  • 1 large aubergine (eggplant)
  • ½ head of fresh garlic
  • 3 tbsp of nut or seed butter of your choice - we used almond and hazelnut
  • sea salt and freshly ground black pepper


  1. Wipe the aubergine (eggplant) and cut into large chunks.
  2. Peel the garlic cloves and halve.
  3. Put both into a steamer and steam for 10 minutes or until the aubergine (eggplant) is quite soft.
  4. Transfer to a food processor and add the nut butter.
  5. Purée thoroughly, season to taste and serve with crudités or gluten-free bread or crackers.

Serves 6 - per portion
69cals - 3.5g protein
4g total fat - 1g sat / 1.5g mono / 1.5g poly
5g carbohydrate of which 3g sugar
2g fibre - 28mg sodium / 0.07g salt

We have over 800 delicious freefrom recipes on this site all of which are gluten free, most of which are dairy and lactose free and many of which are free of most other allergens. Please go to the following sections to try them out: