Roasted Eggplant & Vegetable Pate
Yield
2 cupsPrep
20 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | piece |
ginger
julienned |
*
|
| 1 | each |
jalapeño pepper
seeded, slivered |
*
|
| 1 | teaspoon |
cumin seeds
whole |
|
| 2 | each |
sweet yellow bell peppers
chopped |
|
| 1 | medium |
zucchini
shredded |
|
| 2 | each |
tomatoes
peeled, seeded, chopped |
|
| 2 | tablespoons |
lime juice
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
olive oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | piece |
ginger
julienned |
*
|
| 1 | each |
jalapeño pepper
seeded, slivered |
*
|
| 5 | ml |
cumin seeds
whole |
|
| 2 | each |
sweet yellow bell peppers
chopped |
|
| 1 | medium |
zucchini
shredded |
|
| 2 | each |
tomatoes
peeled, seeded, chopped |
|
| 3E+1 | ml |
lime juice
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
olive oil
|
*
|
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.
