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.
- 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)
- Preheat oven to 400 F.
- 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.
- Remove vegetables from oven and allow to cool slightly.
- Place pecans in the container of a food processor or blender, and process until smooth.
- 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.
- 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.
- Process, stopping frequently to push down ingredients with a spatula, until very smooth (about 2 -3 minutes). It will make a very thick consistency.
- Pour out into a medium soufflé dish or serving bowl.
- Cover and chill for at least 2 hours.
- Garnish with bay leaves and juniper berries, as desired.
- Serve with crackers, dried fruit, or toasted rustic bread.
- Makes 3 cups (12 1/4-cup servings)
*To make home-made vegan mayonnaise, check out this recipe.
- Category: Dip
- Cuisine: American
- 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