Eggplant Walnut Pate by Dr Andrew Weil

Total Time
55mins
Prep 10 mins
Cook 45 mins

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."

Ingredients Nutrition

Directions

  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.
  6. Spoon into a small loaf dish and chill several hours or until firm.
Most Helpful

5 5

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...

5 5

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

4 5

This has a nice mild flavour (I left out hot pepper sauce). Didn't exactly set to a pate like consistency, but very nice as a spread/dip. Thanks!