Kim Reynolds, a 20-year vegetarian, lives in England with three omnivores who all like this pÃ¢té. She usually serves it with a warm tomato coulis made by sautéeing onions in olive oil until theyre soft, adding chopped tomatoes, then stirring in bottled vinaigrette dressing to taste. She uses leftover pÃ¢té and coulis to make sandwiches.
- Preheat oven to 450F. Spray 8-inch loaf pan with nonstick cooking spray. Press 8x17-inch piece of parchment paper into loaf pan to mold to bottom and sides with excess folded over sides. Spray again.
- Cut eggplant into four slices lengthwise. Set on a large dish, sprinkle liberally with salt and cover with plastic wrap. Let sweat 30 minutes. Rinse well, and pat dry. Cut into 1-inch chunks for country-style pâté or into 1/4-inch dice for smooth.
- Place eggs, breadcrumbs, cheese, olive oil, garlic, tomato paste, Worcestershire sauce, basil, parsley, salt and pepper in food processor; purée until smooth. Add eggplant, and process until as smooth/chunky as you like. Fold in almonds. Spoon mixture into loaf pan. Reduce oven temperature to 400F.
- Bake 20 minutes. Reduce to 350F, and bake 3 minutes more, or until knife inserted in center comes out clean. Cover with foil; cool 10 minutes. Loosen ends of pâté with sharp knife. Lift out of pan using parchment paper on sides. Cool completely. Slice, and serve.