Crunchy Eggplant Pate’

by | May 30, 2012 | Far Out Feather Dust Recipes

Unique flavors make this roasted eggplant appetizer a favorite.

– Dawn, Auburn Township, Ohio

 

This is sumptuous and easy. Give eggplant a chance!

 

Crunchy Eggplant Pate’

Print Recipe
Ingredients Method

Ingredients
  

  • 1 medium Eggplant
  • ½ cup toasted pecans or walnuts
  • 1 clove garlic minced
  • 1-1/2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Far Out Feather Dust
  • 1/4 black pepper
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Pierce eggplant all over with fork.
  2. Bake whole at 375 degrees for 45 minutes or until it collapses.
  3. Let cool to room temperature.
  4. Scoop eggplant out of its skin and process in a food processor with garlic, vinegar, olive oil, Far Out Feather Dust until just combined.
  5. Stir in chopped nuts and fresh parsley.