Eggplant Pâté
Posted: Sun May 17, 2009 11:22 pm
Eggplant Pâté
Ingredients:
1 large eggplant (1½ pounds)
2 T olive oil
2 T balsamic vinegar
1 T fresh basil, minced*
1/2 small clove garlic, minced*
1/2 c walnuts
salt
pepper
Preparation:
Preheat oven to 400. Peel the eggplant (optional), then cut into small cubes. Place in bowl and toss with oil and vinegar. Spread evenly across baking sheet and bake for about 30 minutes, until soft. Set aside to cool.
Meanwhile, toast the walnuts (about 10 minutes in a 250° toaster oven, or 8 minutes, stirring constantly, on the stove over low heat) and chop.
Place eggplant, basil, and garlic in food processor and blend until smooth. Add walnuts and pulse a few times, until just mixed but not smooth. Transfer to bowl, stir in salt and pepper, and serve.
Note: You can use 1 Tablespoon of pesto in place of basil and garlic.
Ingredients:
1 large eggplant (1½ pounds)
2 T olive oil
2 T balsamic vinegar
1 T fresh basil, minced*
1/2 small clove garlic, minced*
1/2 c walnuts
salt
pepper
Preparation:
Preheat oven to 400. Peel the eggplant (optional), then cut into small cubes. Place in bowl and toss with oil and vinegar. Spread evenly across baking sheet and bake for about 30 minutes, until soft. Set aside to cool.
Meanwhile, toast the walnuts (about 10 minutes in a 250° toaster oven, or 8 minutes, stirring constantly, on the stove over low heat) and chop.
Place eggplant, basil, and garlic in food processor and blend until smooth. Add walnuts and pulse a few times, until just mixed but not smooth. Transfer to bowl, stir in salt and pepper, and serve.
Note: You can use 1 Tablespoon of pesto in place of basil and garlic.