Roasted Eggplant and Vegetable Pate

Recipe Ingredients

1		Eggplant (medium)
2 tablespoons	30ml	Extra-virgin olive oil
1		Ginger - julienne
1		Jalapeno pepper - seeded and
		Slivered
1 teaspoon	5ml	Whole cumin seeds
2		Yellow bell peppers - chopped
1		Zucchini - coarsely shredded (medium)
2		Tomatoes - peeled, seeded and
		Chopped
2 tablespoons	30ml	Lime juice
		Salt and pepper
		Olive oil spray
		Minced cilantro for garnish

Recipe Instructions

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 and bake until butter soft, 15 to 20 minutes. Cool slightly and scrape off most of the charred skin. Coarsely chop. Heat oil in a skillet over moderate heat.

Add ginger, jalapeno and cumin and fry for 30 seconds. Stir in bell peppers and saute until softened (6 to 8 minutes). Add zucchini and tomato and cook for 2 minutes, cool slightly. Place eggplant in a food processor and pulse briefly to puree coarsely.

Add pepper mixture and process until the vegetables are coarsely chopped. Add lime juice and season. Pack into a crock and spray with olive oil.

At serving time, garnish with cilantro. Cover and store in fridge for 1 week.

Source:
TAMALES WORLD TOUR

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