Crunchy Eggplant Walnut Pate With Whole Wheat Pita Bread
|Eggplant||1 Pound (1 Medium)|
|Walnuts||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Red wine vinegar||1 1⁄2 Tablespoon|
|Olive oil||2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Minced flat leaf italian parsley||2 Tablespoon|
|Whole wheat pita bread/Bagel chips||4|
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.
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.