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’


  • 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


  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.