Today's Recipe From Dr. Weil: Eggplant-Walnut Pate

Monday February 16, 2015 A delicious recipe to help you eat and feel healthy — direct to you from Dr. Weil's Optimum Health Plan. Eggplant-Walnut Paté 8 ServingsTraditional patés are often made from high-fat meats and liver. They can be delicious and quite elegant, but less than nutritious. This vegetarian version is elegant, filled with flavor, and nutritious. Enjoy it on a special occasion or as an everyday spread with whole grain crackers. Ingredients: 1 large eggplant 1 cup walnut pieces 2 teaspoons fresh gingerroot, peeled, grated, and finely chopped 2 cloves garlic, mashed 1 tablespoon quality extra-virgin olive oil 1/8 teaspoon ground allspice Salt and hot pepper sauce to taste Instructions: 1. Preheat oven to 450 degrees F. Pierce the eggplant with a fork in several places and bake until very soft, about 45 minutes. 2. While the eggplant is baking, grind the walnuts in a food processor until very fine, and set aside. 3. Remove the eggplant from oven, slash to let steam escape, drain off any liquid, and scrape the pulp into a food processor with the gingerroot, garlic, and olive oil. Process until smooth. 4. Add the ground walnuts and allspice, and process until smooth. 5. Season to taste with the salt and hot pepper sauce. Spoon into a small loaf dish and chill several hours or until firm. Nutritional Information: Per serving: 98 calories 8 g total fat (1 g sat) 0 mg cholesterol 6 g carbohydrate 2 g protein 2 g fiber 150 mg sodium - Recipe reprinted with permission of DrWeil.com. Tomorrow's Recipe: Quick Breakfast Quesadilla This is a quick fix for mornings when you just can't face another bowl of porridge or whole grain cereal. These little quesadillas also make good lunches or afternoon snacks for children. As always, you can enhance the nutritional content by adding in any finely chopped vegetable or a handful of baby spinach leaves.

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