|
 Recipe:
Eggplant PâtéA chunky mixture
of roasted eggplant and toasted walnuts that you can eat on bread or
crackers.
| Yield |
2 cups |
| Time |
45 minutes |
| Tools |
- large bowl
- wooden spoon
- large baking sheet
- food processor
- small bowl
|
| Ingredients |
- 1 large eggplant (1˝ pounds)
- 2 T olive oil
- 2 T balsamic vinegar
- 1 T fresh basil, minced*
- ˝ small clove garlic, minced*
- ˝ c walnuts
- salt
- pepper
|
| Directions |
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. |
| Notes |
*You can use 1 T of pesto in place of basil and garlic.
 Recipe
from
Cafe Flora Cookbook, by Catherine Geier and Carol Brown (read my review),
in which it's called "Roasted Eggplant, Walnut, and Basil Pâté."
Buy it:
Amazon.com
|
Amazon.co.uk
|
| |
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