Roasted eggplant & vegetable pate
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant |
| 2 | tablespoons | Extra-virgin olive oil |
| 1 | each | 3/4\" piece ginger, julienned |
| 1 | each | Jalapeno pepper, seeded & slivered |
| 1 | teaspoon | Whole cumin seeds |
| 2 | eaches | Yellow bell peppers, chopped |
| 1 | medium | Zucchini, coarsely shredded |
| 2 | eaches | Tomatoes, peeled, seeded & chopped |
| 2 | tablespoons | Lime juice |
| Salt & pepper | ||
| Olive oil spray | ||
| Minced cilantro for garnish | ||
Directions
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.
Yamuna Devi, "Yamuna's Table"
Submitted By MARK SATTERLY On 03-06-95