Eggplant Walnut Pate by Dr Andrew Weil
Transform your appetizer game with Dr. Andrew Weil’s Eggplant Walnut Pâté, a creamy, nutrient-packed spread that's as wholesome as it is flavorful. This vegan pâté combines roasted eggplant, toasted walnuts, tahini, and a medley of bold spices like smoked paprika and ground cumin for a rich, smoky finish. With a silky texture achieved in the food processor, it's perfect for pairing with crackers, crusty bread, or vibrant fresh veggies. Ready in under an hour, this Mediterranean-inspired dish shines as a healthy snack, an elegant party starter, or a versatile addition to your plant-based recipe collection. Plus, it’s naturally gluten-free and can be prepped ahead for added convenience!
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Recipe Information
Ingredients
- 2 medium-sized Eggplant
- 1 cup Walnuts
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 tablespoon Lemon juice
- 2 tablespoons Tahini
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants in half lengthwise and place them on a baking sheet, cut side down. Drizzle with 1 tablespoon of olive oil.
Roast the eggplants in the oven for 25-30 minutes, or until the flesh is soft and the skins are slightly shriveled.
While the eggplants roast, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Be careful not to burn them. Set aside to cool.
Once the eggplants are cool enough to handle, scoop the flesh out with a spoon and discard the skins.
In a food processor, combine the roasted eggplant flesh, toasted walnuts, garlic, lemon juice, tahini, ground cumin, smoked paprika, salt, and black pepper.
Blend until smooth, scraping down the sides of the bowl as needed. If the mixture is too thick, you can add a small drizzle of olive oil or a splash of water to reach your desired consistency.
Taste and adjust seasoning if necessary.
Transfer the pâté to a serving bowl and garnish with chopped fresh parsley, if desired.
Serve with crackers, toasted bread, or fresh vegetables. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 60.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 38.3 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2552 mg | 196% | |
| Iron | 10722.2 mg | 59568% | |
| Potassium | 2994 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
