Eggplant and Olive Pate

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Eggplant and Olive Pate

1 tablespoon olive oil

1 small red onion, finely chopped

1 eggplant, diced

2 cloves garlic, crushed

2 teaspoons tamari (soy sauce)

12 cherry tomatoes, blended

1 handful basil

1 teaspoon Dijon mustard

10 black olives, pitted and chopped

salt and black pepper to taste

 

 

 

1. Sweat the onion in a skillet with the oil.

2. Turn up the heat, add the eggplant and stir-fry until soft, approximately 10

minutes. Lower the heat, add the garlic, tamari, and tomatoes, followed by the

basil, mustard, and olives. Very gently stir-fry for a further 5 minutes.

3. Season and serve on toasted French bread with plenty of crisp green lettuce

and French dressing.

 

Serves 8

 

Source: The Big Book of Quick & Healthy Meals, Published by Hearst Books /

Sterling Publishing 2007.

Formatted by Chupa Babi: 02.18.08

 

ChupaNote: Toss with whole wheat orzo for a substantial salad.

 

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