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Aubergine & Sesame Pate

 

45

Yield

2

servings

Prep

15

min

Cook

30

min

Ready

45

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

½ medium eggplant
*
1 each garlic cloves
crushed
1 ½ tablespoons tahini (sesame paste)
1 x lemon juice
juice of 1 lemon
*
1 tablespoon olive oil
Garnish
1 x sesame seeds
toasted
*
1 x cayenne pepper
*
1 x parsley leaves
flatleaf
*

Directions

  1. Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25 to 30 minutes until tender. Cool slightly, then peel and purée the flesh in a blender or processor.

  2. Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste.

Transfer to a serving dish, garnish and serve cold with pitta bread.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 12686% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 2%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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