Roasted Eggplant and Vegetable Pate

• 1 medium eggplant
• 2 tablespoons olive oil, extra-virgin
• 1 piece ginger julienned
• 1 each jalapeno pepper seeded, slivered
• 1 teaspoon cumin seeds whole
• 2 each sweet yellow bell peppers chopped
• 1 medium zucchini shredded
• 2 each tomatoes peeled, seeded, chopped
• 2 tablespoons lime juice
• 1 x salt and black pepper
• 1 x olive oil

1. Pre-heat oven to 450F (230C).
2. Char eggplant over a moderate gas flame, turning it frequently, until all the skin is blackened.
3. Transfer to a baking dish and bake until butter soft, 15 to 20 minutes.
4. Cool slightly and scrape off most of the charred skin.
5. Coarsely chop.
6. Heat oil in a skillet over moderate heat.
7. Add ginger, jalapeno and cumin and fry for 30 seconds.
8. Stir in bell peppers and saute until softened (6 to 8 minutes).
9. Add zucchini and tomato and cook for 2 minutes, cool slightly.
10. Place eggplant in a food processor and pulse briefly to puree coarsely.
11. Add pepper mixture and process until the vegetables are coarsely chopped.
12. Add lime juice and season.
13. Pack into a crock and spray with olive oil.
14. At serving time, garnish with cilantro.
15. Cover and store in fridge for 1 week.

eggplant, olive oil, ginger, jalapeno pepper, cumin seeds, sweet yellow bell peppers, zucchini, tomatoes, lime juice, salt, olive oil

Taken from recipeland.com/recipe/v/roasted-eggplant-vegetable-pate-39652 (may not work)