Eggplant and Mushroom Paté

A delicious vegan paté.

Vegan. Hands-on time: 10 mins. Total time: 40 mins.

Contributed by Moira Adams (February 2008).

This is a particularly tasty vegetarian paté which makes a welcome alternative to the usual meat-based varieties. You can serve it with salad and crackers as a first course, or use it as a sandwich filling. It could also serve as a useful contribution to a pot-luck buffet.



Oven: Pre-heat to 325F (170C)

Boil the lentils in a large pan of water until they are completely cooked. This will usually take about 30 to 40 minutes, depending on the type of lentils. When ready, drain into a sieve, and rinse thoroughly under running water.

While the lentils are cooking, cut the eggplant lengthwise into two or three thick slices. Brush each face with a little olive oil. Place in an oiled roasting dish, and cook in the oven for about 20 minutes or until completely soft. When ready, remove from the oven and leave to cool.

Meanwhile, sauté the chopped mushrooms and garlic for about five minutes in the remainder of the oil.

When the eggplant has cooled, peel off and discard the skin. Cut the flesh into small chunks. Add this to the cooked lentils. Then add the mushrooms and garlic, along with the spices and lemon juice. Using a food processor or blender, make into a smooth purée. Refrigerate until ready to serve.

Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.