Roasted Eggplant & Vegetable Pate

Directions

Pre-heat oven to 450℉ (230℃).

Char eggplant over a moderate gas flame, turning it frequently, until all the skin is blackened.

Transfer to a baking dish and bake until butter soft, 15 to 20 minutes.

Cool slightly and scrape off most of the charred skin.

Coarsely chop.

Heat oil in a skillet over moderate heat.

Add ginger, jalapeno and cumin and fry for 30 seconds.

Stir in bell peppers and sauté until softened (6 to 8 minutes).

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

Place eggplant in a food processor and pulse briefly to purée coarsely.

Add pepper mixture and process until the vegetables are coarsely chopped.

Add lime juice and season.

Pack into a crock and spray with olive oil.

At serving time, garnish with cilantro.

Cover and store in fridge for 1 week.