Eggplant Walnut Pate by Dr Andrew Weil

Recipe by Sarah Chana
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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