Aubergine, Roast Garlic and Red Pepper Pâté
Some interesting Recipes From
Fast and Healthy by Flora Airey
Aubergine, Roast Garlic and Red Pepper Pâté
side main veg vegan
This is a simple pâté of smoky baked aubergine, sweet pink peppercorns and red peppers,
with more than a hint of garlic!
Ingredients
Serves 4
3 medium aubergines
2 red peppers
5 whole garlic cloves I would almost certainly use an entire head
1½ tsp pink peppercorns in brine, drained and crushed
2 Tbsp chopped fresh coriander
Method
3 medium aubergines
2 red peppers
5 whole garlic cloves I would almost certainly use an entire head
1½ tsp pink peppercorns in brine, drained and crushed
2 Tbsp chopped fresh coriander
Preheat the oven to 200°C/400°F/Gas 6. Arrange the whole aubergines, peppers and garlic cloves on a baking sheet
and place them in the oven. After 10 minutes remove the garlic cloves and turn over the aubergines and peppers.
Peel the garlic cloves and place in the bowl of a blender.
After a further 20 minutes remove the blistered and charred peppers from the oven and place in a plastic bag. Leave to cool.
After a further 10 minutes remove the aubergines from the oven. Split in half and scoop out the flesh into a sieve placed over a bowl. Press the flesh with a spoon to remove the bitter juices.
Add the mixture to the garlic in the blender and blend until smooth. Place in a large mixing bowl.
Peel and chop the red peppers and stir into the aubergine mixture. Mix in the peppercorns and fresh coriander and serve at once.
Peel the garlic cloves and place in the bowl of a blender.
After a further 20 minutes remove the blistered and charred peppers from the oven and place in a plastic bag. Leave to cool.
After a further 10 minutes remove the aubergines from the oven. Split in half and scoop out the flesh into a sieve placed over a bowl. Press the flesh with a spoon to remove the bitter juices.
Add the mixture to the garlic in the blender and blend until smooth. Place in a large mixing bowl.
Peel and chop the red peppers and stir into the aubergine mixture. Mix in the peppercorns and fresh coriander and serve at once.
This is quite similar an idea to my baked aubergine with goat's cheese.
Sunflower Salsa (Mexican Pipián Molé)
dip veg vegan mexican
Ingredients
3 oz sunflower seeds
1 cup crustless white bread
1 scant cup vegetable stock
1 crushed garlic clove
½ red chilli seeded and chopped
2 Tblsps choped fresh coriander
1 tsp sugar
1 Tblsp lime juice
pinch salt
Method
1 cup crustless white bread
1 scant cup vegetable stock
1 crushed garlic clove
½ red chilli seeded and chopped
2 Tblsps choped fresh coriander
1 tsp sugar
1 Tblsp lime juice
pinch salt
Grind the sunflower seeds to a thick paste.
Add the remaining ingredients and combine thoroughly
Looks like a nice dip.
Bulgur Wheat And Pomegranate Salad
salad veg vegan
Ingredients
Bulgur wheat
Fennel
Red chilli
Celery
Olive oil
Rind and juice of 2 lemons
Spring onions
Mint
Parsley
Pomegranate seeds
Method
Fennel
Red chilli
Celery
Olive oil
Rind and juice of 2 lemons
Spring onions
Mint
Parsley
Pomegranate seeds
Prepare the bulgur wheat (or couscous?), chop the vegetables and herbs.
Stir all together.
