Eggplant-Walnut Paté
Description
Traditional patés are often made from high-fat meats. This vegetarian recipe is sophisticated, flavorful and healthful.
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
- Preheat oven to 450°F. Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
- While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
- 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.
- Add the ground walnuts and allspice, and process until smooth.
- Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.
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