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Roasted Eggplant and Vegetable Pate

 

36

Yield

2

cups

Prep

20

min

Cook

25

min

Ready

1

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 10461% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 4g
Vitamin A 16% Vitamin C 315%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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