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Vegetables

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Eggplant Walnut Pate

Eggplant
Vegetables

Serves: 12
(serving size: 1/4 cup)

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

1 Large Eggplant

1 Cup Walnut pieces

2 Tsp Fresh Ginger root, peeled, grated and finely chopped

2 Garlic Cloves, Mashed

1 Tbsp Extra Virgin Olive Oil

1/8 Tsp Ground Allspice

Salt

Hot Pepper Sauce

Directions

Preheat oven to 450*. 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 the 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, process until smooth. Season to taste with salt and hot pepper sauce. Spoon into a small loaf dish and chill for several hours or until firm.

Recipe Submitted by: Karen Van Wie, Greene County CSA