Aubergine Pate
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | tablespoons |
pomegranate juice
or orange juice |
* |
| ½ | teaspoon |
paprika
|
|
| 1 | pinch |
chili powder
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 2 | each |
garlic cloves
crushed |
|
| 15 | ml |
vegetable oil
|
|
| 3E+1 | ml |
pomegranate juice
or orange juice |
* |
| 2.5 | ml |
paprika
|
|
| 1 | pinch |
chili powder
|
*
|
Directions
Prick the aubergines with a fork and place on a baking tray. Bake in the oven at 180 c, 350 f, gas mark 4 for 30 minutes or until tender.
When the aubergines are cooked, remove the skin while hot. Purée the flesh in a food processor with the garlic, oil, pomegranate juice, paprika and chili.
Leave to cool, then serve with pita bread.
