Roasted Onion and Eggplant Paté

1 large onion, quartered
1 medium eggplant
olive oil
1 cup cream cheese
1 clove garlic
pinch of chili powder
lemon or lime juice to taste
salt and black pepper to taste

Preheat oven to 425 degrees F. 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 paté with salt, pepper and lemon or lime juice to taste.

Serves: 6

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