Roasted Eggplant and Vegetable Pate
olive oil, extra-virgin
sweet yellow bell peppers
peeled, seeded, chopped
salt and black pepper
Pre-heat oven to 450℉ (230℃).
Char eggplant over a moderate gas flame, turning it frequently, until all the skin is blackened.
Cool slightly and scrape off most of the charred skin.
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.