Roasted Eggplant and Vegetable Pate Recipe

Name: Roasted Eggplant and Vegetable Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 2 tablespoons olive oil, extra-virgin; 1 piece ginger julienned; 1 each jalapeno pepper seeded, slivered; 1 teaspoon cumin seeds whole; 2 each sweet yellow bell peppers chopped; 1 medium zucchini shredded; 2 each tomatoes peeled, seeded, chopped; 2 tablespoons lime juice; 1 x salt and black pepper; 1 x olive oil

Servings: persons

1 medium eggplant
2 tablespoons olive oil, extra-virgin
1 piece ginger julienned
1 each jalapeno pepper seeded, slivered
1 teaspoon cumin seeds whole
2 each sweet yellow bell peppers chopped
1 medium zucchini shredded
2 each tomatoes peeled, seeded, chopped
2 tablespoons lime juice
1 x salt and black pepper
1 x olive oil

1
Pre-heat oven to 450F (230C).
2
Char eggplant over a moderate gas flame, turning it frequently, until all the skin is blackened.
3
Transfer to a baking dish and bake until butter soft, 15 to 20 minutes.
4
Cool slightly and scrape off most of the charred skin.
5
Coarsely chop.
6
Heat oil in a skillet over moderate heat.
7
Add ginger, jalapeno and cumin and fry for 30 seconds.
8
Stir in bell peppers and saute until softened (6 to 8 minutes).
9
Add zucchini and tomato and cook for 2 minutes, cool slightly.
10
Place eggplant in a food processor and pulse briefly to puree coarsely.
11
Add pepper mixture and process until the vegetables are coarsely chopped.
12
Add lime juice and season.
13
Pack into a crock and spray with olive oil.
14
At serving time, garnish with cilantro.
15
Cover and store in fridge for 1 week.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium eggplant, 2 tablespoons olive oil, extra-virgin, 1 piece ginger julienned, 1 each jalapeno pepper seeded, slivered, and more.

Yes, Roasted Eggplant and Vegetable Pate falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Eggplant and Vegetable Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions