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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