Roasted Eggplant and Vegetable Pate
| Yield: | 2 Cups |
| Categories: | Spreads, Appetizers, Snacks |
| 1 | md | Eggplant |
| 2 | tb | Extra-virgin olive oil |
| 1 | 3/4" piece ginger, julienned | |
| 1 | Jalapeno pepper, seeded & | |
| DIVIDER | -- slivered | |
| 1 | ts | Whole cumin seeds |
| 2 | Yellow bell peppers, chopped | |
| 1 | md | Zucchini, coarsely shredded |
| 2 | Tomatoes, peeled, seeded & | |
| DIVIDER | -- chopped | |
| 2 | tb | Lime juice |
| Salt & pepper | ||
| Olive oil spray | ||
| Minced cilantro for garnish |
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