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Dips & Dressings :: Eggplant, Mushroom & Coriander Pate
Bake eggplant in the oven at 200C for 45 mins. In fry pan cook 3 tsp of coriander seeds (cracked) and 2 shallots (peeled and chopped) for 5 mins on gentle heat. Add 225gm mushrooms and 45ml white wine, then cook on high heat until liquid has evaporated. Scoop out eggplant pulp and add to mushroom mix with small handful of chopped fresh coriander. Season with salt and pepper and serve warm with toasted bread.
Other Dips & Dressings recipes: Dhal, Tomato Salsa, Pesto, Herb Yoghurt Dressing, Tabouleh, Hummus, Roasted Red Pepper & Basil Dip, Guacamole, Green Herb Dressing, Eggplant, Mushroom & Coriander Pate, Raita
