Roasted Eggplant & Vegetable Pate Recipe

Step 1

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.

Step 2

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).

Step 3

Add zucchini & tomato & cook for 2 minutes, cool slightly.

Step 4

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.

Step 5

At serving time, garnish with cilantro. Cover & store in fridge for 1 week.

Things You'll Need

  • 1md Eggplant
  • 2tb Extra-virgin olive oil
  • 1ea 3/4" piece ginger, julienned
  • 1ea Jalapeno pepper, seeded &
  • -- slivered
  • 1ts Whole cumin seeds
  • 2ea Yellow bell peppers, chopped
  • 1md Zucchini, coarsely shredded
  • 2ea Tomatoes, peeled, seeded &
  • -- chopped
  • 2tb Lime juice
  • Salt & pepper
  • Olive oil spray
  • Minced cilantro for garnish

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