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