Eggplant-Walnut Paté

Eggplant-Walnut Paté

DESCRIPTION

Traditional patés are often made from high-fat meats. This vegetarian recipe is sophisticated, flavorful and healthful.

Total Time
55 Mins
Serves
8
Meal
Brunch Snack
Course
Appetizers

Total Time

Prep Time
10 Mins
Cook Time
45 Mins
Total Time
55 Mins

Nutrition

Calories
131 cal
Total Fat
12 g
Polyunsaturated Fat
7 g
Cholesterol
0 mg
Sodium
2 mg
Carbohydrates
6 g
Dietary Fiber
3.5 g
Protein
3 g

Ingredients

  • 1 eggplant, large
  • 1 cup California walnut pieces
  • 2 teaspoons ginger root, fresh, peeled, grated, finely chopped
  • 2 cloves garlic, mashed
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon allspice, ground
  • Salt and hot pepper sauce, to taste

Preparation

  1. Preheat oven to 450°F. Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
  2. While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
  3. Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the ginger root, garlic and olive oil. Process until smooth.
  4. Add the ground walnuts and allspice, and process until smooth.
  5. Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.