Roasted eggplant & vegetable pate Recipe

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Roasted eggplant & vegetable pate

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Appetizers, Dips & Spreads, Eggplant, Exotic, Roasted, Snacks, Spreads & Salsas, Terrines / Mousses & Pates, Vegetables

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Ingredients:

1	med	Eggplant
2	tbsp	Extra-virgin olive oil
1		? piece ginger, julienned
1		Jalapeno pepper, seeded &
		-- slivered
1	tsp	Whole cumin seeds
2		Yellow bell peppers, chopped
1	med	Zucchini, coarsely shredded
2		Tomatoes, peeled, seeded &
		-- chopped
2	tbsp	Lime juice
		Salt & pepper
		Olive oil spray
		Minced cilantro for garnish

Procedures:

1	Pre-heat oven to 450°F.
2	Char eggplant over a moderate gas flame, turning it frequently, until all the skin is blackened.
3	Transfer to a baking dish & bake until butter soft, 15 to 20 minutes.
4	Cool slightly & scrape off most of the charred skin.
5	Coarsely chop.
6	Heat oil in a skillet over moderate heat.
7	Add ginger, jalapeno & cumin & fry for 30 seconds.
8	Stir in bell peppers & saute till softened (6 to 8 minutes).
9	Add zucchini & tomato & cook for 2 minutes, cool slightly.
10	Place eggplant in a food processor & pulse briefly to puree coarsely.
11	Add pepper mixture & process until the vegetables are coarsely chopped.
12	Add lime juice & season.
13	Pack into a crock & spray with olive oil.
14	At serving time, garnish with cilantro.
15	Cover & store in fridge for 1 week.