![]() ![]() |
Welcome to RecipeSource!RecipeSource is the new home of
SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. |
---------- Recipe via Meal-Master (tm) v8.02 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. ----- Plain Text Version of This Recipe for Printing or Saving | |
Copyright ©1995-2000 SOAR. ©2001-2020 RecipeSource. All Rights Reserved. All trademarks are the property of their respective owners. |