Courgette Pâté

Name: Courgette Pâté (Vegetarian ‘Chopped Liver’)
Cuisine: Israeli
Ingredients: 2 tablespoons butter or margarine; 2 tablespoons butter or margarine; 1 medium onion, peeled and thinly sliced; 700 g (1½ lb) courgettes, trimmed and thinly sliced; ½ teaspoon sea salt; 10 grinds black pepper; pinch of cayenne pepper (or chilli powder); pinch of cayenne pepper (or chilli powder); 1 heaped tablespoon chopped fresh parsley; 3 hard-boiled large eggs, shelled and cut in quarters; paprika; brown bread, toasted

Vegetarian ‘Chopped Liver’

Preparation info

Makes
6-8
servings as a starter, 10 as an appetiser on crackers

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This richly flavoured dish makes a light but satisfying starter. It’s also a great way to use up courgettes that have gone slightly soft. Be generous with the parsley to ensure a pastel-green pâté, prettily speckled with flecks of herbs. Have some fun with your guests: more often than not, no one can guess what the main ingredient is!

Ingredients

2 tablespoons butter or margarine
1 medium onion, peeled and thinly sliced
700

Method

Melt the butter or margarine in a medium pan over low heat and cook the onion, stirring frequently until it has turned a rich gold, about 6 minutes. Add the courgettes and seasonings and toss well. Cook over medium heat, shaking the pan occasionally, until the courgettes feel tender when pierced with a sharp knife and are golden brown, about 5 minutes.

Put the parsley in the food