Roasted eggplant & vegetable pate

2 cups

Ingredients

Quantity Ingredient
1 medium Eggplant
2 tablespoons Extra-virgin olive oil
1 each 3/4\" piece ginger, julienned
1 each Jalapeno pepper, seeded & slivered
1 teaspoon Whole cumin seeds
2 eaches Yellow bell peppers, chopped
1 medium Zucchini, coarsely shredded
2 eaches Tomatoes, peeled, seeded & chopped
2 tablespoons 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.

Yamuna Devi, "Yamuna's Table"

Submitted By MARK SATTERLY On 03-06-95

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