Roasted Eggplant & Vegetable Pate Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
1 medium: Eggplant,
2 tbsp: Extra-virgin olive oil,
1 each: 3/4" piece ginger, julienned
1 each: Jalapeno pepper, seeded &, slivered
1 tsp: Whole cumin seeds,
2 each: Yellow bell peppers, chopped
1 medium: Zucchini, coarsely shredded
2 each: Tomatoes, peeled, seeded &, chopped
2 tbsp: Lime juice,
Salt & pepper,
Olive oil spray,
Minced cilantro for garnish,
Directions:
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. 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). Add zucchini & tomato & cook for 2 minutes, cool slightly.
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. At serving time, garnish with cilantro. Cover & store in
fridge for 1 week.
Source from luhu.jp
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. 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). Add zucchini & tomato & cook for 2 minutes, cool slightly.
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. At serving time, garnish with cilantro. Cover & store in
fridge for 1 week.
Source from luhu.jp