FatFree Home
FatFree Recipe Archive
More dips-spreads recipes from FatFree

eggplant-pate recipe

Date: Thu, 4 Mar 1999 19:57:06 -0700 
From: "Ross, Lynne" (Lynne.Ross@Den.Galileo.com)

Servings: 4
Nutrition information per serving:
	*	Calories 38
	*	Protein 2 g
	*	Carbohydrate 8 g
	*	Total fat 0 g
	*	Saturated Fat 0 g
	*	Cholesterol 0 mg
	*	Sodium 5 mg
	*	Dietary fibre 1.2 g
1 Large	Eggplant 
1/4 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 
1 1/2 Teaspoons	Fresh basil, chopped 
1/2 Cup	Fresh parsley, chopped 

	Preheat oven to 325degrees 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, saute 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.

kwvegan vegan