Oh Soooooooooo Good...

If you love eggplant, want to cut back on sodium, fat and calories in your diet and yet have the need to indulge your palate, this pate might be something to add to your recipe collection. It tastes rich and luxurious while being prepared with the simplest of ingredients. I tried it this afternoon; it was simple to make and came together quickly.

NOTE: Not having quite enough in the pantry, I added some unsalted cashews to make a whole cup of the required walnuts. And since I need to watch every grain of salt in my diet, my version was prepared without any salt at all; the other seasonings more than compensate for the rich piquancy expected from a pate and I did not miss the salt. I plan to serve it tonight with some artisan bread as a little something to munch on while we are grilling our main course.

Eggplant-Walnut Pate
8 Servings
Traditional pat├ęs are often made from high-fat meats and liver. While they can be quite delicious and elegant, they are often less than nutritious. This vegetarian version is lovely, flavorful, and healthful. Enjoy it on a special occasion or as an everyday spread with whole grain crackers or breads.

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.

1. Preheat oven to 450 degrees Farenheit. 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.

Nutritional Information:
Per serving:
98 calories; 8 g total fat (1 g sat); 0 mg cholesterol; 6 g carbohydrate; 2 g protein; 2 g fiber; 150 mg sodium.


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Susan T. said...

This looks delicious. Reminds me of baba ganoush. I will try it and serve with toasted pita.

Ashlee said...

I love this. There are so many variations of this classic recipe around --- some are new and some are ages old. It is such a great way to get healthy foods into the diet while fooling guests into thinking they are being decadent.

India R. said...

Looks great. Easy too. I am a true eggplant lover and try every possible variation in my cucina.

sf david o. said...

Thanks for the idea... I will try it and let you know how it turns out. Might be something nice to take to potluck dinners or to places where hors d' are served... probably would be a very good contribution.

raychelle said...

I know a version of this recipe with tahini. Can't wait to try your version. Sounds delightful!