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Eggplant Walnut Pate By Dr Andrew Weil

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Ingredients

Adjust Servings:
1 large eggplant
1 cup walnut pieces
2 teaspoons fresh gingerroot, peeled, grated and finely chopped
2 garlic cloves, mashed
1 tablespoon extra virgin olive oil
1/8 teaspoon ground allspice
salt
hot pepper sauce

Nutritional information

1028.8
Calories
818 g
Calories From Fat
90.9 g
Total Fat
9.2 g
Saturated Fat
0 mg
Cholesterol
15.3 mg
Sodium
50.1 g
Carbs
26.7 g
Dietary Fiber
16.1 g
Sugars
23.8 g
Protein
689g
Serving Size

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Eggplant Walnut Pate By Dr Andrew Weil

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    Cuisine:

    I LOVE this spread! Have made it twice now and it has great flavor. I didn't need to 'drain' the liquid off the eggplant and in my oven cooked for less time (but my oven runs hot). I did not have allspice so did a dash of cinnamon and cloves. I also did a little extra garlic, black pepper and red pepper flakes. Next time I'd actually like to try to blend in the skins of the eggplant...

    • 75 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Eggplant Walnut Pate by Dr Andrew Weil, from his website He writes, Traditional pts are often made from high-fat meats and liver They can be delicious and quite elegant, but less than nutritious This vegetarian version is sophisticated, filled with flavor, and healthful Enjoy it on a special occasion or as an everyday spread with whole-grain crackers , I LOVE this spread! Have made it twice now and it has great flavor I didn’t need to ‘drain’ the liquid off the eggplant and in my oven cooked for less time (but my oven runs hot) I did not have allspice so did a dash of cinnamon and cloves I also did a little extra garlic, black pepper and red pepper flakes Next time I’d actually like to try to blend in the skins of the eggplant , Made this last night- had it with a whole grain sourdough bread It was delicious! So simple to make too! I think it would be great as a spread for a sandwich as well


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    Steps

    1
    Done

    Preheat Oven to 450f Pierce the Eggplant With a Fork in Several Places and Bake Until Very Soft, About 45 Minutes.

    2
    Done

    While the Eggplant Is Baking, Grind the Walnuts in a Food Processor Until Very Fine, and Set Aside.

    3
    Done

    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
    Done

    Add the Ground Walnuts and Allspice, and Process Until Smooth.

    5
    Done

    Season to Taste With the Salt, and Hot Pepper Sauce.

    6
    Done

    Spoon Into a Small Loaf Dish and Chill Several Hours or Until Firm.

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    Gabriel Simmons

    Smoke master specializing in tender and juicy smoked meats with a signature rub.

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