Eggplant Pecan Pâté

I’m sharing the perfect traditional recipe to “healthify” your next festive party. Pâté is a traditional spread made from animal liver, butter, mayo and spices. I took this idea and turned it into a healthy, completely plant-based (vegan), gluten-free version in my Eggplant Pecan Pâté, which calls upon some of the same classic flavors—mustard, thyme, allspice—to create a savory, creamy spread that works wonderfully well as a party appetizer. 

The secret of this vegan pate is eggplant. When roasted, it creates a satisfying, umami flavor, along with onions, garlic, pecans, vegetable broth, nutrition yeast, spices, and port. I told you this recipe is impressive! All you have to do is roast the veggies, and blend all of the ingredients together in a food processor or blender into a creamy spread. Then pour it into a soufflé’s dish, decorate the top (I used juniper berries and bay leaves) and serve it with crisp crackers and perhaps some fruit, such as dates or grapes.

Eggplant Pecan Pâté

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegan

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Description

Turn to this completely plant-based, vegan, gluten-free Eggplant Pecan Pâté as a healthy version of a classic, which is lovely and delicious served as a party appetizer.

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Ingredients

• 1 large eggplant, sliced in half lengthwise
• 2 cloves garlic
• 1 small onion, quartered
• 1 tablespoon extra virgin olive oil
• 1 cup pecans
• 1 cube vegetable broth bullion
• ½ teaspoon ground mustard
• ½ teaspoon thyme
• ¼ teaspoon allspice
• 1 tablespoon nutritional yeast
• 1 tablespoon vegan mayonnaise*
• 1 tablespoon port or brandy
• Bay leaves, juniper berries (optional)

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Instructions

1. Preheat oven to 400 F.
2. Place eggplant (skin side up), garlic, and onion in a baking dish. Drizzle with olive oil. Place in top rack of oven and roast for about 40 minutes, until vegetables are tender.
3. Remove vegetables from oven and allow to cool slightly.
4. Place pecans in the container of a food processor or blender, and process until smooth.
5. Line a colander with paper towels, and scoop eggplant flesh out of skin (may use eggplant skin for a soup or casserole filling) into colander and allow to drain for 5 minutes to remove excess liquid.
6. Add cooked garlic and onion, drained eggplant, vegetable broth buillon, mustard, thyme, allspice, nutritional yeast, mayonnaise, and port or brandy to blender container with pecans.
7. Process, stopping frequently to push down ingredients with a spatula, until very smooth (about 2 -3 minutes). It will make a very thick consistency.
8. Pour out into a medium soufflé dish or serving bowl.
9. Cover and chill for at least 2 hours.
10. Garnish with bay leaves and juniper berries, as desired.
11. Serve with crackers, dried fruit, or toasted rustic bread.
12. Makes 3 cups (12 1/4-cup servings)

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Notes

*To make home-made vegan mayonnaise, check out this recipe.

• Category: Dip
• Cuisine: American

Nutrition

• Serving Size: 1/4-cup
• Calories: 92
• Sugar: 2 g
• Sodium: 14 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Carbohydrates: 5 g
• Fiber: 3 g
• Protein: 2 g

Keywords: vegan dip, vegan appetizer, eggplant dip