Roasted Eggplant & Vegetable Pate Recipe


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Roasted Eggplant & Vegetable Pate Recipe : Recipes 4U

 

Roasted Eggplant & Vegetable Pate Recipe

Recipe Ingredients

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

Recipe Preparation

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.

 

 

Servings: 2

 

 

 

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Roasted Eggplant & Vegetable Pate Recipe collected for you by Recipes 4U

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This Roasted Eggplant & Vegetable Pate Recipe is one of our Vegetable Recipes, which came to us from visitor submissions and open source collections. Obviously, with in excess of 50,000 recipes in our cookbook it is not practical to prepare and eat every recipe, so please exercise caution and use common sense. If you spot any thing that looks wrong, please tell us.


 

Roasted Eggplant & Vegetable Pate Recipe

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