makes 2 cups
1 medium eggplant (about 1 pound)
2 tablespoons extra-virgin olive oil
One 3/4-inch piece of peeled fresh ginger, cut into fine thin strips
1 jalapeno chili, seeded and slivered
1 teaspoon cumin seeds
2 yellow bell peppers, deribbed, seeded, and chopped
2 tomatoes, peeled, seeded, and chopped
2 tablespoons fresh lime juice
Freshly ground pepper
olive oil spray
minced cilantro for garnish
Suggested olive oil flavors to try with this recipe
Garlic and Cilantro olive oil
Lemon Pepper olive oil
Preheat the oven to 450 F. Char the eggplant over a moderate gas flame, turning it frequently, until all the skin blackens. Transfer to a baking sheet and bake until butter-soft, 15-20 minutes. Cool slightly , carefully scrape off most of the charred skin, and coarsely chop.
Heat the oil in a skillet over moderate heat. Add the ginger, chili, and cumin seeds and fry for 30 seconds. Stir in the bell peppers and saute until softened, 6 to 8 minutes. Add the zucchini and tomato, and continue cooking for 2 minutes. Cool slightly.
Place the eggplant in a food processor and pulse briefly to puree coarsely. Add the pepper mixture and process until the vegetables are coarsely chopped. Add the lime juice and season with salt and pepper. Pack into a crock and spray with olive oil. At serving time, garnish with cilantro.
The pate may be covered and stored in the refrigerator for 1 week.