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Tamara West
This vegetarian pate is perfect for serving with crackers, crostini or fresh bread for nibbles.
Ingredients
| 1 cup | Shiitake mushrooms, or porcini mushrooms, dried |
| 2 | Eggplants (Main) |
| 1 splash | Olive oil |
| 1 tsp | Salt |
| 3 cloves | Garlic, crushed |
| 2 | Spring onions |
| 1 Tbsp | Fresh ginger, grated |
| 2 tsp | Ground cumin |
| 1 tsp | Ground coriander |
| 1 | Lemon, zest and juice |
| 1 handful | Coriander, chopped |
| 1 handful | Parsley, chopped |
| ¼ cup | Tahini |
| 1 serving | Olive oil |
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Directions
- Soak shiitake or porcini mushrooms in water until soft. Squeeze all liquid from mushrooms and chop into a bowl.
- Brush 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 salt.
- Crush garlic and finely chop spring onions. Combine with mushrooms. Add grated fresh ginger, ground cumin, and 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 the 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 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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