This recipe is great when served as a dip or in a pie shell.
- 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 pâté with
salt, pepper and lemon or lime juice to taste.