Guest guest Posted January 17, 2010 Report Share Posted January 17, 2010 Roasted Onion and Eggplant Pate 1 large onion, quartered 1 clove garlic 1 medium eggplant pinch of chili powder olive oil lemon or lime juice to taste 1 cup cream cheese salt and black pepper to taste Preheat oven to 425 degrees. Quarter onion and place on a baking sheet with eggplant. Season lightly and drizzle with olive oil. Roast for 45 minutes, until eggplant is blackened and the skin wrinkled. Allow to cool. Cut off and discard the end of eggplant. Place eggplant in a food processor with onion, cream cheese, garlic and chili powder and blend until completely smooth. Season pate with salt, pepper and lemon or lime juice to taste. Serves 4. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2010 Report Share Posted January 17, 2010 This looks good, so many great recipes today, Thanks all.. Roberta ________________________________ Mick <mickcanyon Jam-in_Condiments Sun, January 17, 2010 9:46:53 AM [veg_grp] Roasted Onion and Eggplant Pate  Roasted Onion and Eggplant Pate 1 large onion, quartered 1 clove garlic 1 medium eggplant pinch of chili powder olive oil lemon or lime juice to taste 1 cup cream cheese salt and black pepper to taste Preheat oven to 425 degrees. Quarter onion and place on a baking sheet with eggplant. Season lightly and drizzle with olive oil. Roast for 45 minutes, until eggplant is blackened and the skin wrinkled. Allow to cool. Cut off and discard the end of eggplant. Place eggplant in a food processor with onion, cream cheese, garlic and chili powder and blend until completely smooth. Season pate with salt, pepper and lemon or lime juice to taste. Serves 4. Quote Link to comment Share on other sites More sharing options...
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