Eggplant Paté

This paté may be eaten either warm or cold served with toasted pitta bread or breadsticks.

If you are not a fan of chilli, you may use a little sweet chilli sauce, or take the seeds out of the chilli and just use the flesh.

Eggplant Paté

Ingredients:

3 large eggplants, pricked all over
1 Tbsp olive oil
1 red chilli, finely chopped
1 Tbsp black mustard seeds
2.5cm piece fresh root ginger, peeled and grated
2 Tbsp coconut cream
4 Tbsp chopped fresh coriander

Method:

1. Preheat oven to 200*C. Lay the eggplants on a baking sheet and bake for 40-45 minutes until tender. Cool, then halve them lengthways. Scoop out the flesh and discard the skin.

2. Heat the oil in a heavy-based saucepan, add the chilli, mustard seeds, and ginger, and fry gently for 1 minute.

3. Stir in the eggplant flesh and the remaining ingredients, breaking up the eggplant fesh, and heat the paté through. Serve warm, or let it cool completely before serving.

Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney

Rating: 4