Sunday, December 9, 2007

Tomato and Eggplant Pate

I love eggplants!! I created this pate the other day and it was a hit. 

- In a large frying pan or wok saute the following (line the pan with olive oil): 

1 heaping tablespoon of crushed garlic
1/2 sweet onion - chopped (you don't have to make the pieces too small)
1 medium size eggplant (cut into thin slices and quartered)
4 or 5 grinds of sea salt
4 or 5 grinds of pepper
3 or 4 shakes of paprika

- Saute until onions are golden and the eggplant is soft and thoroughly cooked through. Set aside to cool. 

- In a food processor add the following: 

1/3 can of tomato paste
3 to 6 tablespoons of sun dried tomatoes 
12 to 20 kalamata olives
The sauteed mixture (if it is still warm, that's okay)
A few grinds of salt
A few grinds of pepper
3 to 5 shakes of red pepper flakes
Olive oil (Add a couple of pours - don't go crazy) 

- Blend mixture. If too thick, add more olive oil. 

- Blend in more salt and pepper until you get the right balance. Remember, you can't take away, so only add a little at a time. Blend and sample. Add more olive oil, salt and/or pepper until it tastes just right. I'd sample it with a salty chip so that you don't go too nuts with the salt. 

- Put pate into the refrigerator (I used a glass bowl). The pate will become more flavorful as it sits and cools. Also keep this in mind when adding salt and pepper. 


urban vegan said...

Feel free to link to my blog if you want---I won't get a chance to update my links until after the holidays.

JennDZ - The Leftover Queen said...

I really love your Be Bop philosophy about cooking!

This pate includes two of my most favorite things - eggplant and tomato!

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