Roasted Eggplant & Vegetable Pate Recipe
1 medium eggplant
2 tbsp extra-virgin olive oil
1 each 3/4 piece ginger, julienned
1 each jalapeno pepper, seeded & - slivere, d
1 tsp whole cumin seeds
2 each yellow bell peppers, chopped
1 medium zucchini, coarsely shredded
2 each tomatoes, peeled, seeded & - choppe, d
2 tbsp lime juice
1 salt & pepper
1 olive oil spray
1 minced cilantro for garnish
Pre-heat oven to 450F. Char eggplant over a moderate gas flame,
turning it frequently, until all the skin is blackened. Transfer to a
baking dish & bake until butter soft, 15 to 20 minutes. Cool slightly
& scrape off most of the charred skin. Coarsely chop. Heat oil in a
skillet over moderate heat. Add ginger, jalapeno & cumin & fry for
30 seconds. Stir in bell peppers & saute till softened (6 to 8
minutes). Add zucchini & tomato & cook for 2 minutes, cool slightly.
Place eggplant in a food processor & pulse briefly to puree coarsely.
Add pepper mixture & process until the vegetables are coarsely
chopped. Add lime juice & season. Pack into a crock & spray with
olive oil. At serving time, garnish with cilantro. Cover & store in
fridge for 1 week.
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