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Roast Aubergine and Vegetable Pate

10
Category : General

Yield: 16 Fl oz

Ingredients (Help):
1 sm Aubergine, weighing about
8 oz --
4 tb White wine vinegar
1 1 cm cube peeled ginger, cut
-- into thin strips
1 ts Cumin seed
1 Yellow bell pepper, seeded
-- and diced
1 Courgette, coarsely shredded
2 Tomatoes, peeled, seeded
-- and chopped
2 tb Finely-chopped onion
Salt and black pepper

EITHER preheat oven to 230 C (450 F)
OR proudly admire your microwave.

If possible, char the aubergine over a medium gas flame, turning
frequently,
until all the skin is blackened. If not possible, don't worry. Then,

EITHER bake the aubergine about 30 minutes, or until collapsed
OR pierce the aubergine with a knife and microwave on HIGH for about 5
minutes until collapsed.

Meanwhile, heat the vinegar in a frying pan (skillet). When boiling, add
the ginger and cumin seeds. Cook, stirring, for 30 seconds. Then add the
yellow pepper and a little water if necessary. Saute for about 10 minutes,
or until the pepper is soft, making further additions of boiling water as
required. Add the courgettes and tomatoes and continue to cook for
about 2-3 minutes or until courgette is just soft.

Peel the aubergine and chop the flesh roughly. Put everything in a food
processor and blend with the pulse action until all is roughly chopped.
Season to taste with salt and black pepper.

Serve with Lavash (crispy flat bread) or pitta as a light lunch or snack;
or use instead of tomato sauce in practically any pasta recipe...on its
own with spaghetti; in lasagne; whatever. Keeps in fridge 1 week.

Recipe slightly adapted from one acquired from Mark Satterly - originally
from "Yamuna's Table" by Yamuna Devi

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