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. 

2 comments:

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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