Eggplant Pate Recipe

Servings: 4
Nutrition information per serving:

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

  1. Preheat oven to 325F. 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.
  2. In a nonstick skillet or a skillet coated with nonstick cooking spray, saut? 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.

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