Eggplant Walnut Pate By Dr Andrew Weil

• 1 large eggplant
• 1 cup walnut pieces
• 2 teaspoons fresh gingerroot, peeled, grated and finely chopped
• 2 garlic cloves, mashed
• 1 tablespoon extra virgin olive oil
• 1/8 teaspoon ground allspice
• salt
• hot pepper sauce

1. Preheat oven to 450u0b0F Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes.
2. While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside.
3. Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the ginger root, garlic and olive oil. Process until smooth.
4. Add the ground walnuts and allspice, and process until smooth.
5. Season to taste with the salt, and hot pepper sauce.
6. Spoon into a small loaf dish and chill several hours or until firm.

eggplant, walnut pieces, fresh gingerroot, garlic, extra virgin olive oil, ground allspice, salt, pepper sauce

Taken from www.food.com/recipe/eggplant-walnut-pate-by-dr-andrew-weil-217119 (may not work)