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lentil-eggplant-pate recipe

Date: Wed, 03 Jun 1998 14:58:09 +1000
From: Robyn Frankland (r.frankland@mailbox.uq.edu.au)

This is a really nice pate you could serve with fat free crackers,
melba toast or home made tortilla chips.  It's also nice as a ribbon
sandwich filling along with cream/cottage cheese.
Adapted from "Sarah Brown's Vegetarian Cookbook".


100g whole lentils, green or brown
1 medium eggplant (aubergine)
100g mushrooms, chopped
2 cloves garlic, crushed
1 tsp ground coriander
2 tbsp chopped mint
juice of 1/2 lemon
salt and pepper

Bring lentils to boil in large pan of water.  Cover and simmer until soft -
about 45 minutes.  Leave to cool for 5-10 minutes.
Slice eggplant into 2cm (3/4inch) thick slices and then grill both sides
until pulp is soft.  Remove skin and chop finely (or process).
Dry fry the ground coriander for a few minutes to bring out the aroma.  Add
the mushrooms and garlic and cook until soft.
Mix all together, adding lemon juice and seasoning and blend until smooth.

kwvegan vegan