Roasted eggplant & vegetable pate
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Roasted eggplant & vegetable pate
  Eggplant    Pate    Appetizers    Spreads    Snacks    Vegetables  
Last updated 6/12/2012 1:20:39 AM. Recipe ID 52489. Report a problem with this recipe.
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      Title: Roasted eggplant & vegetable pate
 Categories: Appetizers, Spreads, Snacks
      Yield: 2 Cups
 
      1 md Eggplant
      2 tb Extra-virgin olive oil
      1 ea 3/4" piece ginger, julienned
      1 ea Jalapeno pepper, seeded &
           -- slivered
      1 ts Whole cumin seeds
      2 ea Yellow bell peppers, chopped
      1 md Zucchini, coarsely shredded
      2 ea Tomatoes, peeled, seeded &
           -- chopped
      2 tb Lime juice
           Salt & pepper
           Olive oil spray
           Minced cilantro for garnish
 
  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.
 




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Recipe ID 52489 (Apr 03, 2005)

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