Description
This vegan eggplant pâté is rich, creamy, and full of umami flavor. Made with pecans, port, and spices—perfect as a healthy, gluten-free meatless spread.
Ingredients
Scale
- 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 (may use brandy, red wine, or balsamic vinegar)
- Bay leaves, juniper berries (optional)
Instructions
- Preheat oven to 400 F.
- 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.
- Remove vegetables from oven and allow to cool slightly.
- While vegetables are roasting, place pecans in the container of a food processor or blender, and process until fine. Leave the pecans in the processor or blender for step 6.
- Line a colander with paper towels, and scoop eggplant flesh out of skin (save skins to add to soups) into the paper towel-lined colander, allowing to drain for about 5 minutes to remove excess liquid.
- Add roasted garlic and onion, drained cooked eggplant, broth bullion, mustard, thyme, allspice, nutritional yeast, mayonnaise, and port (or brandy or balsamic vinegar) 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 into a medium (1 quart) soufflé dish or serving bowl. (May divide into 6 (1/2-cup) individual soufflé dishes or glass bowls.)
- Cover and chill for at least 2 hours.
- Garnish with bay leaves and juniper berries, as desired.
- Serve with crackers, fruit, or toasted rustic whole grain bread.
- Makes 3 cups (12 one-fourth cup servings).
Notes
To make home-made vegan mayonnaise, check out this recipe.
If you don’t have port, use brandy or red wine; for a nonalcoholic version, use balsamic vinegar.
- 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