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Receta Lentil And Eggplant Pate
by Global Cookbook

Lentil And Eggplant Pate
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Ingredientes

  • 100 gm Whole lentils, green or possibly brown
  • 1 med Eggplant, (aubergine)
  • 100 gm Mushrooms, minced
  • 2 x Cloves garlic, crushed
  • 1 tsp Grnd coriander
  • 2 Tbsp. Minced mint
  • 1/2 x Lemon , juice of Salt and pepper

Direcciones

  1. This is a really nice pate you could serve with fat free crackers, melba toast or possibly home made tortilla chips. It's also nice as a ribbon sandwich filling along with cream/cottage cheese.
  2. Bring lentils to boil in large pan of water. Cover and simmer till soft - about 45 min. Leave to cold for 5-10 min. Slice eggplant into 2cm
  3. (3/4inch) thick slices and then grill both sides till pulp is soft. Remove skin and chop finely (or possibly process). Dry fry the grnd coriander for a few min to bring out the aroma. Add in the mushrooms and garlic and cook till soft. Mix all together, adding lemon juice and seasoning and blend till smooth.