Ingredients
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1
-
1
-
2
-
2
-
1
-
1/8
-
-
-
-
-
-
-
-
-
Directions
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
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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. |
