Eggplant Pâté with Walnuts and Garlic – Easy Plant-Based Delight
Eggplant Pâté with Walnuts and Garlic is a culinary gem that combines simplicity, elegance, and healthful ingredients to create an irresistible plant-based spread. This recipe offers a creamy, savory alternative to traditional liver pâté, capturing a similar umami flavor profile while remaining vegan-friendly. The rich, roasted eggplant forms the base of this dish, while toasted walnuts and garlic contribute depth and complexity. A touch of vegan mayonnaise adds a luscious creaminess that ties everything together.
This dish is as versatile as it is delicious. Serve it on crusty baguette slices, alongside colorful vegetable crudites, or paired with dried fruits and nuts for a stunning appetizer platter. Its delightful texture and nuanced flavors make it a perfect addition to breakfast spreads, lunch sandwiches, or party hors d’oeuvres.
The origins of this recipe trace back to a plant-based version of a classic liver pâté, first discovered in one of Dr. Weil’s cookbooks. Over the years, it has become a staple in my household, prized for its convenience, simplicity, and ability to elevate any meal. The pâté keeps well in the refrigerator for up to three days, and its flavors intensify as it rests, making it an ideal make-ahead dish.
Whether you’re new to plant-based cooking or a seasoned vegan chef, this Eggplant Pâté with Walnuts and Garlic is a must-try recipe that never fails to impress. Let’s dive into how you can create this delightful dish at home.
Eggplant Pâté with Walnuts and Garlic – Easy Plant-Based Delight
Ingredients
- 1 medium eggplant, halved
- 1 cup ground walnut halves
- 1/4 cup olive oil extra virgin
- 3 garlic cloves, minced
- 1 medium onion
- 1/4 cup vegan mayonnaise
- 3/4 tsp each salt, pepper, sweet paprika, and turmeric
Instructions
- Prep the Eggplant: Preheat your oven to 400ºF (200ºC). Brush the cut sides of the eggplant with olive oil, place them on a baking sheet, and roast for about 40 minutes until golden and tender. Allow to cool to room temperature.
- Prepare the Ingredients: While the eggplant cools, finely chop the onion, garlic, and walnuts to ensure a balanced texture in the final pâté.
- Chill and Serve: Transfer the pâté to a container, cover, and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
- Presentation: Serve chilled with baguette slices, crackers, or fresh vegetables. Garnish with a sprinkle of walnuts or a dash of paprika for an elegant finish.
Notes
• Protein: 2g
• Carbohydrates: 4g
• Dietary Fiber: 1g
• Fat: 7g
• Saturated Fat: 0.5g
• Sodium: 90mg
• Sugar: 1g This Eggplant Pâté not only satisfies the palate but also provides a nutritious boost, packed with healthy fats from walnuts and fiber-rich eggplant. Enjoy exploring the endless possibilities of this flavorful spread! Happy cooking!