Eggplant-Walnut Pate - 6g Carbs, 2g Fiber
Servings: 8
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 elegant, filled with flavor, and
nutritious. Enjoy it on a special occasion or as an everyday
spread with whole grain crackers.
1 large eggplant
1 cup walnut pieces
2 tsp fresh gingerroot, peeled, grated, and finely chopped
2 cloves garlic, mashed
1 Tbsp extra-virgin olive oil
1/8 tsp ground allspice
Salt and hot pepper sauce to taste
1. Preheat oven to 450 degrees 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
gingerroot, 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. Spoon into a
small loaf dish and chill several hours or until firm.
Servings: 8
Nutrition per Serving:
98 Calories, 8g Total Fat, 1g Sat, 0mg Cholesterol,
2g Protein, 6g Carbs, 2g Fiber, 150mg Sodium
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