(serving size: 1/4 cup)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
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