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.
- 1 lb. eggplant
- 4 whole eggs
- 3/4 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 3 cloves garlic
- 2 Tbs. tomato paste
- 1 Tbs. vegetarian Worcestershire sauce
- 2 Tbs. chopped fresh basil leaves
- 2 Tbs. chopped parsley
- 1/2 tsp. salt, or more to taste
- 1/8 tsp. pepper
- 1/2 cup slivered almonds, toasted and chopped
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.
- Calories: 290
- Carbohydrate Content: 14 g
- Cholesterol Content: 110 mg
- Fat Content: 23 g
- Fiber Content: 1 g
- Protein Content: 9 g
- Saturated Fat Content: 4 g
- Sodium Content: 360 mg
- Sugar Content: 2 g