Guest guest Posted January 30, 2002 Report Share Posted January 30, 2002 I have no idea what a " ribbon sandwich " filling is but this looks interesting. * Exported from MasterCook * Lentil And Eggplant Paté Recipe By :Adapted from " Sarah Brown's Vegetarian Cookbook " Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Low Fat Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 This is a really nice paté you could serve with fat free crackers, melba toast or home made tortilla chips. It's also nice as a ribbon sandwich filling along with cream/cottage cheese. 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. S(From the MasterCook files of): " Crane Walden " - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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