Recipe D'Jour

Recipe of the Day for Oct 11, 2008

Roasted Eggplant and Mushroom Pâté

Roasted vegetables give this pâté a wonderful depth of flavor. The tempeh adds a highly digestible source of protein. The ginger, in addition to a flavor punch, improves digestion and promotes circulation. And, the miso neutralizes ingested pollutants and aids digestion. TIP: This is best made the night before and allowed to chill. We serve it as the centerpiece of a tray of fruit and crackers. Also try it as a sandwich spread.

Start to finish: 2 hours (20 minutes active)
Makes 6-8 servings

• 3 tablespoons extra-virgin olive oil, plus additional for brushing tempeh


• 1 large eggplant


• 1 small onion


• 8 ounces button mushrooms


• 8-ounce package tempeh (any variety)


• 1 and 2/3 cups roasted cashews


• 1/3 cup sweet white miso


• 1/3 cup tahini


• 1-inch piece fresh ginger


• 1/2 teaspoon allspice


• 2 tablespoons soy sauce


• 1 tablespoon lemon juice


• Freshly ground black pepper, to taste
  

1. Preheat oven to 350 F. Use the oil to coat the bottom of a large baking dish. Cut off the ends of the eggplant, then cut it in half. Place each half, cut side down, in the baking dish.
2. Cut the onion into large chunks. Clean and stem the mushrooms. Cut the tempeh into six pieces and brush each lightly with olive oil. Add the onion, mushrooms and tempeh to the baking dish. Bake 45 minutes, or until the eggplant has withered and the skin is starting to brown. If the mushrooms and onion begin to brown too early, remove them from the pan and set aside while the eggplant finishes.
3. Remove the vegetables and tempeh from the oven and cool. Use a large spoon to scoop the meat of the eggplant into the bowl of a food processor. Add all remaining ingredients, including the roasted vegetables and tempeh. Purée until chunky smooth.


4. Spoon the mixture into a lightly oiled bread pan and bake at 350 for 1 hour. Let cool completely before turning pan upside down to release pâté.
5. Serve chilled. Keeps refrigerated 1 week..

Michelle Hirsch lives in southern NH and teaches whole foods cooking throughout New England. She is a graduate of the world-renowned Kushi Institute where she also worked developing curriculum.

Michelle is the author of Venturesome Vegetarian.

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