Roasted Eggplant & Vegetable Pate
INGREDIENTS:
1/4 c Extra-virgin olive oil 1 lb Broccoli, cut into 1/4"
1 ts Whole cumin seeds -- pieces, include stem
1/2 ts Crushed red pepper flakes 1/4 lb Fresh spinach
2 tb Fresh lime juice 1/2 c Water
1/2 ts Salt 2 tb Grated coconut
1/4 ts Black pepper
1/4 c Extra-virgin olive oil 1 lb Broccoli, cut into 1/4"
1 ts Whole cumin seeds -- pieces, include stem
1/2 ts Crushed red pepper flakes 1/4 lb Fresh spinach
2 tb Fresh lime juice 1/2 c Water
1/2 ts Salt 2 tb Grated coconut
1/4 ts Black pepper
Heat oil in non-stick frying pan over medium-low heat. Add cumin & pepper flakes & fry for 1/2 minute. Stir in lime juice, salt, pepper, vegetables & water. Cover & simmer until the vegetables are reduced to a chunky puree (45 to 60 minutes). Stir occasionally.
Immediately before serving, spread about 1 tb of mixture on poppy seeds crackers, (see recipe). Sprinkle with coconut.
Yamuna Devi, "Yamuna's Table" Submitted
Immediately before serving, spread about 1 tb of mixture on poppy seeds crackers, (see recipe). Sprinkle with coconut.
Yamuna Devi, "Yamuna's Table" Submitted