Guest guest Posted December 18, 2006 Report Share Posted December 18, 2006 Do you toast the walnuts before you grind them? Usually toasting improves the flavor--less bitter. Kathleen > > Eggplant-Walnut Pate > > 8 Servings > > > > Traditional patés are often made from high-fat meats and liver. They > > can be delicious and quite elegant, but less than nutritious. This > > vegetarian version is elegant, filled with flavor, and nutritious. > Enjoy > > it on a special occasion or as an everyday spread with whole grain > > crackers. > > > > Ingredients: > > 1 large eggplant > > 1 cup walnut pieces > > 2 teaspoons fresh gingerroot, peeled, grated, and finely chopped > > 2 cloves garlic, mashed > > 1 tablespoon extra-virgin olive oil > > 1/8 teaspoon ground allspice > > Salt and hot pepper sauce to taste > > > > Instructions: > > > > 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 > > gingerroot, 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2006 Report Share Posted December 18, 2006 I toast all my nuts in a dry hot frying pan. I also think it really improves their flavor, especially when you keep them in the freezer like I do. Great point Kathleen. This recipe does sound like one I would enjoy trying. Christmas Blessings, Judy - Kathleen M. Pelley Monday, December 18, 2006 7:05 PM Re: Eggplant-Walnut Pate--Question Do you toast the walnuts before you grind them? Usually toasting improves the flavor--less bitter. Kathleen > > Eggplant-Walnut Pate > > 8 Servings > > > > Traditional patés are often made from high-fat meats and liver. They > > can be delicious and quite elegant, but less than nutritious. This > > vegetarian version is elegant, filled with flavor, and nutritious. > Enjoy > > it on a special occasion or as an everyday spread with whole grain > > crackers. > > > > Ingredients: > > 1 large eggplant > > 1 cup walnut pieces > > 2 teaspoons fresh gingerroot, peeled, grated, and finely chopped > > 2 cloves garlic, mashed > > 1 tablespoon extra-virgin olive oil > > 1/8 teaspoon ground allspice > > Salt and hot pepper sauce to taste > > > > Instructions: > > > > 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 > > gingerroot, 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 Judy We are on the same train with that one. I put my nuts on a stainless steel cookie sheet in the oven and bake them .... improves the taste multi-fold. This time of the year I love filberts in the shell ... bake them till browned (I know, they are in brown shells already) .. let them cool .. then snack on them over TV or good music. They interte with concentration when reading and make a mess on my keyboard. - " wwjd " <jtwigg Monday, December 18, 2006 11:33 PM Re: Re: Eggplant-Walnut Pate--Question I toast all my nuts in a dry hot frying pan. I also think it really improves their flavor, especially when you keep them in the freezer like I do. Great point Kathleen. This recipe does sound like one I would enjoy trying. Christmas Blessings, Judy - Kathleen M. Pelley Monday, December 18, 2006 7:05 PM Re: Eggplant-Walnut Pate--Question Do you toast the walnuts before you grind them? Usually toasting improves the flavor--less bitter. Kathleen > > Eggplant-Walnut Pate > > 8 Servings > > > > Traditional patés are often made from high-fat meats and liver. They > > can be delicious and quite elegant, but less than nutritious. This > > vegetarian version is elegant, filled with flavor, and nutritious. > Enjoy > > it on a special occasion or as an everyday spread with whole grain > > crackers. > > > > Ingredients: > > 1 large eggplant > > 1 cup walnut pieces > > 2 teaspoons fresh gingerroot, peeled, grated, and finely chopped > > 2 cloves garlic, mashed > > 1 tablespoon extra-virgin olive oil > > 1/8 teaspoon ground allspice > > Salt and hot pepper sauce to taste > > > > Instructions: > > > > 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 > > gingerroot, 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. Quote Link to comment Share on other sites More sharing options...
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