Roasted Eggplant and Vegetable Pate

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Roasted Eggplant and Vegetable Pate Ingredients

1 md Eggplant	1 md Zucchini, coarsely shredded
2 tb Extra-virgin olive oil	2 Tomatoes, peeled, seeded &
1 3/4" piece ginger, julienned	chopped
1 Jalapeno pepper, seeded &	2 tb Lime juice
slivered	Salt & pepper
1 ts Whole cumin seeds	Olive oil spray
2 Yellow bell peppers, chopped	Minced cilantro for garnish

Instructions for Roasted Eggplant and Vegetable Pate

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: VegetablesCuisine: Uncategorized

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