Recipe Archives->Vegetarian->Lentil Pate 03

 
Lentil and Eggplant Pate
 
1/4 pound whole green or brown lentils
1 medium eggplant, (aubergine)
1/4 pound chopped fresh mushrooms
2 cloves garlic, crushed
1 teaspoon ground coriander
2 tablespoons chopped mint
juice of 1/2 lemon
salt and pepper, to taste

Bring lentils to boil in large pan of water.  Cover and simmer
until soft - about 45 minutes.  Leave to cool for 5-10 minutes.
Slice eggplant into 3/4-inch thick slices and then grill both sides
until pulp is soft.  Remove skin and chop finely (or process).
Dry fry the ground coriander for a few minutes to bring out the
aroma.  Add the mushrooms and garlic and cook until soft.  Mix all
together, adding lemon juice and seasoning and blend until smooth.

Printable version: lentil-pate03.txt.