Eggplant and Zucchini Pâtes

This rich, velvety and nutty vegetable pate will be your new favorite appetizer. It makes a great spreadable snack to enjoy with crackers, bread, and raw vegetables.

I vividly remember when this recipe came to life. I was around 10 years old when my mom was sauteeing liver and onions to make her famous pate for her French guests. I walked into the kitchen and said “why can’t there be a cruelty-free version of this dish? I’m sure you can use mushrooms and onions to achieve a similar flavor.” My mom didn’t respond but the following day while I was at school, she was determined to make a vegetable pate. I was certainly spoiled when it came to food and my mom never failed to satiate my cravings. 

Now you know we are about reinventing our traditions so we added a few more spices to give it a little Hamsa twist. 

Shopping list

• Eggplant (2) or zucchini (4)
• 1 large onion
• 3 cloves of garlic, minced
• ⅔ cup roasted walnuts
• 2 boiled eggs
• 1 tbsp of balsamic vinegar
• 1 tsp mustard
• 1 tsp lemon juice
• Salt and pepper 
• Hamsa spice blend (optional): dried parsley, cayenne pepper (at your discretion, smoked paprika dried mint

Recipe

Toast the walnuts in a large dry skillet over medium heat. Carefully watch them and shake the pan often as they can burn quickly. As soon as they start browning on the edges, remove from heat. Remove the walnuts from the pan directly into your food processor if your food processor can handle hot food. Pulse until they are finely ground.

Return the pan to the heat and add the olive oil. When hot, add the onions, garlic and sauté until the onions soften and turn translucent for about 4 minutes. Add in the diced eggplant or zucchini. Cook until tender and nicely browned. Pour it into the food processor with the boiled eggs, vinegar, mustard, salt and pepper, lemon juice and spice blend. Pulse until you get a smooth and creamy consistency.