While traditionally made of meat products, this pate is entirely vegetarian and a perfect complement for the high-class get together. If you’re planning a fancy party with all your friends consider this recipe as an appetizer.
- 1 Eggplant, peeled and sliced
- 1 Tablespoon Olive Oil
- 1 Yellow Onion, chopped
- 2 Teaspoons Garlic, minced
- 2 Cups Cooked Brown Lentils, drained
- 1 Cup Pecans or Walnuts, finely ground
- 1/3 Cup Tahini
- 1 Cup Firm Tofu, drained
- 2 Tablespoons Tamari
- 2 Tablespoons Parsley, chopped
- 1 Teaspoon Thyme
- 1 Teaspoon Paprika
- 1/4 Teaspoon Allspice
- Pinch of Cayenne Pepper
- Salt and Pepper to Taste
- 2 Tablespoons Flour
- Preheat oven to 375 degrees.
- Lightly oil a baking sheet and set the eggplant rounds on it, evenly spaced. Bake for about 20 minutes, turning once and then remove from heat and set aside to cool.
- In a small skillet over medium heat, heat the oil, onion, and garlic. Cover and cook for about five minutes until softened; stir often.
- Combine the onion and garlic mixture, eggplant, lentils, nuts, tahini, tofu, tamari, parsley, thyme, paprika, allspice and cayenne pepper in a food processor. Pulse until combined but not over processed. Add salt and pepper to taste, then stir in the flour.
- Prep your slow cooker by filling it with an inch worth of water and setting a rack on the bottom.
- Using a small loaf pan or small springform pan, pack the pate in and smooth the top over. Cover with aluminum foil that you have poked some holes in and place on the rack in the slow cooker.
- Cook for four hours on low, the remove and let cool completely. Set in the refrigerator for at least two hours before serving.