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Crunchy Eggplant Walnut Pate With Whole Wheat Pita Bread

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  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 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.

Recipe Summary

Main Dish

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Crunchy Eggplant Walnut Pate With Whole Wheat Pita Bread Recipe