Need a delicious hors d’oeuvre-style dip that will fill your tummy and impress your guests?
Sudanese-style Eggplant Pate
Ingredients:
- 2 lbs eggplant, peeled and sliced
- sea salt
- grapeseed oil for frying
- 1/2 ts ground coriander seeds
- 2-3 Tb lemon juice
- 2-4 Tb creamy or crunchy peanut butter, according to your taste
- red pepper flakes to taste
Directions:
1. Unless your eggplant is very fresh and young, it’s a good idea to salt it to rinse away any bitterness. Sprinkle sea salt liberally between eggplant slices in a colander set in a bowl or sink. Cover with a paper towel and weight. Let sit for about 1/2 hour, then drain and rinse the slices thoroughly.
2. Pat the eggplant slices dry, then fry in grapeseed oil until soft and slightly browned.
3. In a food processor, pulse eggplant and remaining ingredients until fairly smooth (it’s nice to leave this paate a little chunky).
4. Taste and adjust any ingredients as necessary, then spread on sliced vegetables, stuff into cremini mushrooms (then broil them for a few minutes to cook through), use as a dip with pita chips, or spread on toast.
Recipe Courtesy of Lagusta’s Luscious artisanal chocolates. Founded in 2003 by a passionate vegan chef, Lagusta’s combine a deep commitment to social justice, environmentalism and animal rights with the love of bold flavor of a true foodie and the obsessive commitment to artisan techniques of a chocolatier. In April 2009 they launched Bluestocking Bonbons, an innovative line of chocolates named for feminist luminaries.
All their chocolate is organic and fair trade, and more than 95% of their fresh ingredients are certified organic. They are a completely vegan business using 100% post-consumer recycled paper and packing materials. They compost all kitchen scraps, use all eco-friendly cleaning products, and wash all kitchen towels in a bike-powered washing machine they built with their own hands! Check ’em out at bluestockingbonbons.com!
