Ok, I admit I was very skeptical of this pate. But I really like it and it is great on rice crackers. It has lots of flavor! Would be nice with some wine as an appetizer (or with a glass of lemon water or whatever) You need to do the eggplant ahead--any time you have your oven on--and then you can refrigerate it and make it up after it cools. I roasted mine the day before the day I made it, but you can do it the same day. I got this idea from a book called "vegetarian cooking without"--but I made some changes.
1 medium sized eggplant
1 large tomato
2 and 1/2 rice cakes
1-2 tablespoons of sun dried tomatoes packed in oil with the oil.
1 heaping tbsp of tahini
a bit of water
1 heaped tsp chopped fresh thyme (I think I actually used a bit more)
1 heaped tsp chopped fresh chives (I actually used a lesser amount of dried--I forgot to plant some in the garden ---I must do!!!)
Salt and pepper to taste
Chili powder (optional --to taste and or texas pete hot sauce)
1. Wrap the eggplant in foil and bake for 1 hour at 375 -400degrees. Or until soft. Refrigerate to cool. If it is a large one it will take much longer
2. Place the tomato in boiling water for 30 seconds to loosen the skin and then peel off the skin.
3. Place rice cakes in food processor and process to small crumbs.
4. Add the eggplant, tomato, sun dried tomatoes with the oil they are packed in, tahini, fresh herbs. Process until smooth adding a bit of water if need be. Add salt and pepper to taste. Add chili powder or hot sauce if desired.
Serve any way you like--you can put in small custard cups, serving with rice crackers or whatever---it might be good with carrots and celery.