Eggplant Walnut Pâté With Pomegranates Recipe

Name: Eggplant Walnut Pâté With Pomegranates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 cup shelled walnuts; 1 1/2 teaspoons grated fresh ginger; 2 cloves of garlic; 1 tablespoon extra virgin olive oil; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 2 teaspoons pomegranate sauce (optional); salt to taste; fresh pomegranate seeds; extra virgin olive oil to drizzle

Servings: persons

1 large eggplant
1 cup shelled walnuts
1 1/2 teaspoons grated fresh ginger
2 cloves of garlic
1 tablespoon extra virgin olive oil
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons pomegranate sauce (optional)
salt to taste
fresh pomegranate seeds
extra virgin olive oil to drizzle

1
Preheat oven to 450u00b0F. Make small slits around the eggplant with a knife. Place on a heatproof dish and bake in the oven until skin is dry and the inner flesh soft, about 40-50 minutes, depending on the size.
2
While the eggplant is cooking, place walnuts in the food processor and pulse until texture resembles fine breadcrumbs. Set aside.
3
Heat a skillet on high heat and dry-roast the cloves of garlic with the papery skin still on. Keep on heat, tossing occasionally, until the skin becomes charred all around and the cloves soft. Remove skin and set aside.
4
Remove eggplant from the oven and let it rest. When cool enough to handle, discard the skin and place the soft pulp in a colander over a bowl to let the liquid drain from the eggplant.
5
Place the eggplant, roasted garlic, grated ginger, olive oil, ground spices and pomegranate sauce in the food processor with the ground walnuts. Process until smooth and creamy. Season with salt to taste.
6
Scoop into a bowl, drizzle olive oil over the top and garnish with pomegranate seeds.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large eggplant, 1 cup shelled walnuts, 1 1/2 teaspoons grated fresh ginger, 2 cloves of garlic, and more.

Yes, Eggplant Walnut Pâté With Pomegranates falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Walnut Pâté With Pomegranates

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