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Aubergine Pate

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Submitted by cassie

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 2
MEDIUM MEDIUM EGGPLANT *
2 2
EACH EACH GARLIC CLOVES
crushed
1 15
TABLESPOON ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML POMEGRANATE JUICE
or orange juice *
½ 2.5
TEASPOON ML PAPRIKA
1 1
PINCH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 33 83% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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