Eggplant and mushroom pate

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

Directions

1. Soak shiitake or porcini mushrooms in water until soft. Squeeze all liquid from mushrooms and chop into a bowl.
2. Brush eggplants with olive oil and roast in a hot oven until soft and easily pierced with a knife. Remove and cool.
3. Cut in half, scoop out flesh and chop into a bowl. Add salt.
4. Crush garlic and finely chop spring onions. Combine with mushrooms. Add grated fresh ginger, ground cumin, and ground coriander.
5. Heat a little oil in a pan and cook mixture until it is soft and fragrant, about 8 minutes.
6. 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.
7. 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.