Eggplant Pâté
Servings: 4
1 Large Eggplant
Ľ Cup Red or Green pepper, cored and chopped
1/3 Cup Onion, chopped
2 Cloves Garlic, chopped
1/3 Cup Tomatoes, fresh or canned, chopped
2 Teaspoons Lemon juice
Pinch of Black pepper
1˝ Teaspoons Fresh basil, chopped
˝ Cup Fresh parsley, chopped
Preheat oven to 325°F. Bake whole eggplant until soft, about 30 minutes. Cut
eggplant in half and place in a colander under running water for a few seconds.
Leave to drain and cool until it can be handled. Scoop out meat and chop
finely. In a nonstick skillet or a skillet coated with nonstick cooking
spray, sauté pepper, onion and garlic over medium heat until soft but not
brown, about 10 minutes. Add eggplant, tomatoes, lemon juice, pepper, and basil
and cook over low heat, stirring often, until thick and nearly smooth,
about 20 minutes. Garnish with chopped parsley and serve hot or cold.
Posted by Lynne Ross to the old
Fatfree mailing list
fatfreevegan.com
See our privacy policy
Blog
