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


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