Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

EGGPLANT-WALNUT PATE

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Totaltime: 1 hour 5 minutes
Additional info: 8 to 10 as hors d'oeuvre

Ingredients

  • 1 large eggplant
    1 cup walnut pieces
    2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
    2 cloves garlic, mashed
    1 tablespoon extra-virgin olive oil
    1/8 teaspoon ground allspice
    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 gingerroot, 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.
Have you tried the recipe?

Eggplant-walnut paté

Add Comment

* Required information
1000
Which is darker: black or white?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook