EGGPLANT-WALNUT PATE'

Serves 8

*you can make this up to 1 week in advance in a GLASS container

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 Mauk Family Farms Flax Crisps, Lydia’s Organic Crackers, Go Raw Crackers or Raw, Fresh Vegetables.


INGREDIENTS

• 1 large eggplant
• 1 cup walnut pieces
• 2 teaspoons fresh gingerroot, peeled, grated, and finely chopped
•  2 cloves or 1 teaspoon diced garlic
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon ground allspice
• Celtic sea salt, to taste
• Hot pepper sauce (optional), to taste

INSTRUCTIONS
Preheat oven to 450 degrees F. Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes or grill on BBQ for approximately 20 minutes.

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

Remove the eggplant from the grill or 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.

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

Season to taste with the salt and hot pepper sauce.

Spoon into a small loaf dish and chill several hours or until firm.

Put over any of these: chicken, fish, turkey, lentils, vegetables or use as salad dressing.

Store in a glass container in the refrigerator for up to 1 week or in the freezer up to 3 months.