Eggplant Pate Recipe


Vegan	Yes
Vegetarian	Yes
Category	Snacks, Dips and Accompaniment
Serves
Description	Spread for crakers/toast
Time to prepare	2 HRS
Ingredients	1 eggplant 2 med onions 1/2 capsicum or 1 tbsp mixed herbs 1/2 cup ground raw cashew nuts 3 tablespoons tahini juice of 1-2 lemons freshly ground black pepper
Instructions	Bake eggplant in med oven until soft (prick skin to prevent explosions) remove and allow to cool before peeling (discard skin) and chopping. While eggplant is cooking, grind raw cashews in a coffee grinder until powdery. Juice lemons. Finely chop onion and capsicum. Fry onion in a little olive oil until it begins to brown. Add ground black pepper and herbs or capsicum and continue to fry over medium heat. Add chopped cooked eggplant and turn off heat. Blend all ingredients except tahini and lemon juice in food processor. When well mixed add tahini and blend. Add lemon juice last of all. This is really nice spread on toast
Utensils	Food processor, frying pan, oven, lemon juicer, coffee grinder (if nuts not pre-ground)
Source	Adapted from Vegan Society NSW recipe from 1980′s