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Eggplant Pecan Pâté

Sharon Palmer

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.

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Eggplant Pecan Pâté


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

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.


Ingredients

Scale

Instructions

  1. Preheat oven to 400 F.
  2. Place eggplant (skin side up), peeled whole garlic, and quartered onion in a 9 x 13-inch 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 fine.
  5. Line a colander with paper towels, and scoop eggplant flesh out of skin and place in a colander; allow to drain for 5 minutes to remove excess liquid.
  6. Add cooked garlic and onion, drained cooked eggplant, broth bullion, mustard, thyme, allspice, nutritional yeast, mayonnaise, and port or brandy (optional) 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 into a medium (1 quart) 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, fruit, or toasted rustic whole grain bread.
  12. Makes 3 cups (12 one-fourth cup servings).

Notes

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

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • 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

Check out these other plant-based dips at The Plant-Powered Dietitian:

“Cheddar” Cashew Cheese
Tomato Pesto Hummus
Almond Sage Cranberry Crema

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2 thoughts on “Eggplant Pecan Pâté

  1. I made this tonight, and it’s a keeper! I added salt and a dash of dry mint to personalize it, and served it on romaine leaves with minced cucumber and apple. Lovely recipe, thanks for sharing!

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