Roasted Eggplant & Vegetable Pate

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Servings: 2 Difficulty: Advanced
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Mediterranean-style light and flavorful appetizer that brings home-style flavor to your table
Roasted Eggplant & Vegetable Pate recipe image

This Mediterranean appetizer features Eggplant, Extra-virgin olive oil, ” piece ginger, julienned, Jalapeno pepper. It delivers a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Roasted Eggplant & Vegetable Pate recipe image
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Roasted Eggplant & Vegetable Pate

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 79.5

Description

This Mediterranean appetizer features Eggplant, Extra-virgin olive oil, " piece ginger, julienned, Jalapeno pepper. It delivers a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. 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
  2. garnish Pre-
  3. heat oven to 450F (232ðC).
  4. Char eggplant over a moderate gas flame, turning it frequently, until all the skin is blackened.
  5. Transfer to a baking dish & bake until butter soft, 15 to 20 minutes.
  6. Cool slightly & scrape off most of the charred skin.
  7. Coarsely chop.
  8. Heat oil in a skillet over moderate heat.
  9. Add ginger, jalapeno & cumin & fry for 30 seconds.
  10. Stir in bell peppers & saute till softened (6 to 8 minutes).
  11. Add zucchini & tomato & cook for 2 minutes, cool slightly.
  12. Place eggplant in a food processor & pulse briefly to puree coarsely.
  13. Add pepper mixture & process until the vegetables are coarsely chopped.
  14. Add lime juice & season.
  15. Pack into a crock & spray with olive oil.
  16. At serving time, garnish with cilantro.
  17. Cover & store in fridge for 1 week

Nutrition Facts

Servings 2

Amount Per Serving
Calories 79.5kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 1.2g5%
Sugars 2.0g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, appetizer, baking, blending, eggplant, extravirgin, frying, ginger, jalapeno, julienned, mediterranean, oil, olive, pate, pepper, piece, roasted, sautéing, seeded, title
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