Eggplant-Walnut Paté:
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°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 process until smooth.
5. Flavor the mixture with the allspice, salt, and drops of hot pepper sauce to taste. Chill.
Servings:8.
Calories 126, fat 11 g (70% of calories from fat), saturated fat 1 g,
protein 4.5 g,
carbohydrate 6 g,
cholesterol 0 mg,
fiber 2 g
Nutritional benefits: Omega-3 fatty acids from walnuts; monounsaturated fat; micronutrients