Eggplant-Walnut Pâté

I added the nutrition info to this... it is a Dr. Weil recipe that has been previously posted. It is quite yummy and a good dish to serve to guests or taken to a gathering. Take care, Gloria

Eggplant-Walnut Pate - 6g Carbs, 2g Fiber

Traditional pates are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is sophisticated, filled with flavor, and healthful. Enjoy it on a special occasion or as an everyday spread with whole-grain crackers.

1 large eggplant 1 cup walnut pieces 2 tsp fresh ginger root, peeled, grated and finely chopped 2 cloves garlic, mashed 1 Tbsp extra-virgin olive oil 1/8 tsp ground allspice Salt and hot pepper sauce to taste

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

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

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

5. Season to taste with the salt, and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm.

Nutrition per Serving: 98 Calories, 8g Total Fat (1g Sat), 0mg Cholesterol, 6g Carbs, 2g Fiber, 2g Protein, 150mg Sodium

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