Crunchy Eggplant Walnut Pate With Whole Wheat Pita Bread Recipe
Ingredients
| Eggplant | 1 Medium | |
| Walnuts | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm) | |
| Red wine vinegar | 1 1/2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| 1/2 teaspoon each ground cumin and salt | ||
| Pepper | 1/4 Teaspoon | |
| Minced | 2 Tablespoon | |
| Whole-wheat pita bread or bagel chips | ||
Directions
Preheat the oven to 375° F.
Prick the eggplant with a fork, place it (whole and unpeeled) on a baking sheet, and bake for 45 minutes, or until it collapses when lightly pressed with the back of a spoon.
Cool.
Toast the walnuts under the broiler (be careful not to burn!) or in a toaster oven set for medium toast.
Coarsely chop the walnuts in a food processor; scoop them into a dish.
Without washing the work bowl, mince peeled garlic by dropping it down the feed tube while the motor is running.
Scoop the roasted eggplant out of its skin; discard the skin.
Puree the eggplant flesh with the garlic.
Add the vinegar, oil, cumin, salt, and pepper.
Taste to correct the seasoning and texture; you may want more oil, vinegar, or spice.
Alternatively, mash the eggplant by hand and crush the garlic in a garlic press.
Transfer the pate to a bowl, and stir in the walnuts and parsley.
Serve with pita bread cut into wedges and warmed, or bagel chips.
Prick the eggplant with a fork, place it (whole and unpeeled) on a baking sheet, and bake for 45 minutes, or until it collapses when lightly pressed with the back of a spoon.
Cool.
Toast the walnuts under the broiler (be careful not to burn!) or in a toaster oven set for medium toast.
Coarsely chop the walnuts in a food processor; scoop them into a dish.
Without washing the work bowl, mince peeled garlic by dropping it down the feed tube while the motor is running.
Scoop the roasted eggplant out of its skin; discard the skin.
Puree the eggplant flesh with the garlic.
Add the vinegar, oil, cumin, salt, and pepper.
Taste to correct the seasoning and texture; you may want more oil, vinegar, or spice.
Alternatively, mash the eggplant by hand and crush the garlic in a garlic press.
Transfer the pate to a bowl, and stir in the walnuts and parsley.
Serve with pita bread cut into wedges and warmed, or bagel chips.
Chef
