Pate D'Aubergines - French Eggplant and Cheese Pate - 18g carbs

Pate D'Aubergines - French Eggplant and Cheese Pate
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
2 eggplants -- halved lengthwise
2 tablespoons olive oil
salt -- to taste
8 ounces mushrooms -- diced
1 onion -- chopped
3 garlic cloves -- minced
1/2 cup fresh bread crumbs
3 tablespoons heavy cream
1 teaspoon minced fresh tarragon -- or 1/4 t. dried tarragon
1 cup grated Gruyère -- Emmental, Comte, or Cantal cheese
2 tablespoons freshly grated Parmesan cheese -- (to 3 T.)
4 tablespoons fresh minced chives -- (to 6 T.)

Preheat the oven to 375F. Score the flesh of the eggplants, going up to the skin but not through it. Brush the cut sides with some of the olive oil, sprinkle with salt, and place skin-side down on a baking sheet. Bake until the eggplants are lightly browned and tender, about 30 minutes. Let cool. When cool enough to handle, scrape th eggplant flesh from the skins. Arrange the skins, shiny-side out, in a buttered 6-cup terrine or loaf pan so that it completely lines the pan. Set aside. Heat the remaining oil in a large skillet or saute pan over medium-heat. Saute the mushrooms, onions, and garlic until the mushrooms are lightly browned and softened, then add the eggplant flesh, breadcrumbs and cream. Heat through, then stir in the tarragon and half of each cheese. Heap the mushroom-eggplant mixture onto the eggplant skins and press firmly to even it our. Sprinkle the top with the remaining cheese. Bake until the cheese melts and sizzles, about 20 to 25 minutes. Let cool, then cover and refrigerate until ready to serve. To serve, cut into squares or slices, arrange on a plate, and sprinkle with chives. Serve 4 - 6. A slab of chopped eggplant and mushrooms baked with cheese makes a delicious pate-like starter. Serve cold, as a nibble, along with a plate of whole lightly toasted blanched almonds.

Per Serving (excluding unknown items): 259 Calories; 17g Fat (56.5% calories from fat); 11g Protein; 18g Carbohydrate; 6g Dietary Fiber; 38mg Cholesterol; 146mg Sodium. Exchanges: 0 Grain(Starch) ; 1 Lean Meat; 3 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 20210