Eggplant Pâté

Servings: 4

1 Large Eggplant
¼ 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
1½ Teaspoons Fresh basil, chopped
½ 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

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