Eggplant and mushroom pate

Bite 10/12/2012

see more recipes by
Warren Elwin

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This vegetarian pate is perfect for serving with crackers, crostini or fresh bread for nibbles.

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1 cup	Shiitake mushrooms, or porcini mushrooms, dried
2	Eggplant
1 splash	Olive oil
1 tsp	Salt
3 cloves	Garlic, crushed
2	Spring onions, finely chopped
1 tbsp	Fresh ginger, grated
2 tsp	Ground cumin
1 tsp	Ground coriander
1	Lemon
1 pinch	Freshly ground black pepper
1 handful	Parsley, chopped
1 handful	Coriander, chopped
¼ cup	Tahini
1 serving	Olive oil

Soak 1 cup of dried shitake, or porcini mushrooms, in water until soft. Squeeze all liquid from mushrooms and chop into a bowl.
Brush 2 eggplants with olive oil and roast in a hot oven until soft and easily pierced with a knife. Remove and cool.
Cut in half, scoop out flesh, and chop into a bowl. Add 1 tsp salt.
Crush 3 cloves of garlic and finely chop 2 spring onions.
Combine with mushrooms. Add 1 Tbsp grated fresh ginger, 2 tsp ground cumin, and 1 tsp ground coriander.
Heat a little oil in a pan and cook mixture until it is soft and fragrant, about 8 minutes.
Add the chopped eggplant, the zest and juice of a lemon and some freshly ground black pepper, and cook for a further 5 minutes.
Remove to a bowl and set aside to cool.
Add a handful of chopped fresh parsley and coriander and ¼ cup of tahini. Whizz all in a food processor with enough olive oil to form a soft pate.
Season and chill well before serving with an extra drizzle of olive oil.

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