Title: Roasted Eggplant & Vegetable Pate
Categories: Appetizer Spread Snack
Yield: 2 Cups
| 1 | md | Eggplant |
| 2 | tb | Extra-virgin olive oil |
| 1 | | 3/4" piece ginger, julienned |
| 1 | | Jalapeno pepper, seeded & - slivered |
| 1 | ts | Whole cumin seeds |
| 2 | | Yellow bell peppers, chopped |
| 1 | md | Zucchini, coarsely shredded |
| 2 | | 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.