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.

No additional tips available.

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

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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.

Roasted Eggplant and Vegetable Pate

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