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  • Lentil And Eggplant Pate

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    Lentil And Eggplant Pate
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

    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.

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