Guest guest Posted June 25, 2007 Report Share Posted June 25, 2007 Roasted Onion & Eggplant Pate’ 1 lg. onion, peeled and quartered 1 med. eggplant Salt and ground black pepper Olive oil 1 c. (8 oz.) cream cheese, softened 1/2 tsp. garlic powder 1/2 tsp. chili powder Lemon or lime juice, optional Preheat oven to 425F (220C). Place onion quarters on a baking sheet with whole eggplant. Season lightly with salt and pepper. Drizzle with olive oil. Roast for 45 minutes or until eggplant is blackened and the skin is wrinkled. Remove from oven and allow eggplant to cool; remove skin, cut ends off the eggplant and discard. Place whole, peeled eggplant in a food processor with roasted onion, cream cheese, garlic and chili powder and blend until completely smooth. Season pate’ to taste with salt and pepper and add optional lemon or lime juice, if desired. Chill before serving. Serve as a dip or as a spread on assorted crackers. Quote Link to comment Share on other sites More sharing options...
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