Lentil And Eggplant Pate

In our generation we have increasingly suffered from spiritual lethargy and powerlessness. There is a high percentage of weak and lukewarm Christians in western churches who evidence little interest in growing in grace and knowledge. The church may be bustling with activity and at the same time be infiltrated and permeated with the world's thinking and doing. It is sometimes the case that our bright forms of worship camouflage a dead spiritual condition.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Eggs	Vegetarian		1	Servings

INGREDIENTS

100	g	Whole lentils, green or
		brown
1		Eggplant, aubergine
100	g	Mushrooms, chopped
2		Cloves garlic, crushed
1	t	Ground coriander
2	T	Chopped mint
1/2		Lemon, juice of
		Salt and pepper

INSTRUCTIONS

This is a really nice pate you could serve with fat free crackers,
melba toast or home made tortilla chips. It's also nice as a ribbon
sandwich filling along with cream/cottage cheese. Adapted from "Sarah
Brown's Vegetarian Cookbook".  Bring lentils to boil in large pan of
water. Cover and simmer until  soft - about 45 minutes. Leave to cool
for 5-10 minutes. Slice  eggplant into 2cm (3/4inch) thick slices and
then grill both sides  until pulp is soft. Remove skin and chop finely
(or process). Dry fry  the ground coriander for a few minutes to bring
out the aroma. Add  the mushrooms and garlic and cook until soft. Mix
all together,  adding lemon juice and seasoning and blend until smooth.
Posted to  fatfree digest by Robyn Frankland
<r.frankland@mailbox.uq.edu.au> on  Jun 03, 1998

A Message from our Provider:

“Don’t put a question mark where God puts a period.”