This is adapted from a "vegan påté" recipe by Dr. Andrew Weil. I started to fiddle around with the ingredients a while back because the eggplant and walnuts were too mild, and the garlic and ginger were too strong. So, by roasting the garlic and adding the pomegranate sauce (a fruity balsamic can be substituted if you can't find the sauce) rounded out the flavors, making it j~ust right. And sprinkling the dish with the ruby red seeds added a refreshing texture contrast. <br />This Goldilocks is not vegan, nor are my holiday dinner guests. However, it's always a welcome addition to a dinner party because it's hearty, festive and unique – your perfect party guest. <br />Serve with your favorite edible bite-size vessel. It goes particularly well with crispy pita chips. I like to serve it at room temperature or slightly warm. But this dish also chills nicely to a solid shape, behaving much like its meat equivalent, hence the label vegan påté. It can be sliced and enjoyed in a sandwich or a wrap the next day.

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