Eggplant Walnut Pâté With Pomegranates

1. 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. 2

   While the eggplant is cooking, place walnuts in the food processor and pulse until texture resembles fine breadcrumbs. Set aside.

3. 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. 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. 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. 6

   Scoop into a bowl, drizzle olive oil over the top and garnish with pomegranate seeds.

* Per serving · 4 servings · Values may vary.