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Aubergine Pate

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

30 min

Ready

45 min
Low 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
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2 each garlic cloves
crushed
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1 tablespoon vegetable oil
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2 tablespoons pomegranate juice
or orange juice
*
½ teaspoon paprika
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1 pinch chili powder
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Ingredients

Amount Measure Ingredient Features
2 medium eggplant
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2 each garlic cloves
crushed
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15 ml vegetable oil
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3E+1 ml pomegranate juice
or orange juice
*
2.5 ml paprika
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1 pinch chili powder
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 3383% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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