Eggplant Walnut Pate By Dr Andrew Weil

1. 1

   Preheat oven to 450u00b0F Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.

2. 2

   While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.

3. 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 ginger root, garlic and olive oil. Process until smooth.

4. 4

   Add the ground walnuts and allspice, and process until smooth.

5. 5

   Season to taste with the salt, and hot pepper sauce.

6. 6

   Spoon into a small loaf dish and chill several hours or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.