EGGPLANT WALNUT PATE BY DR ANDREW WEIL
from his website. He writes, "Traditional pâtés 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."
Provided by Sarah Chana
Categories Spreads
Time 55m
Yield 1 small loaf
Number Of Ingredients 8
Steps:
- 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 Facts : Calories 1028.8, Fat 90.9, SaturatedFat 9.2, Sodium 15.3, Carbohydrate 50.1, Fiber 26.7, Sugar 16.1, Protein 23.8
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