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Aubergine & Sesame Pate

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Recipe

 

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

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

Amount Measure Ingredient Features
0.5 medium eggplant
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1 each garlic cloves
crushed
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23 ml tahini (sesame paste)
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1 x lemon juice
juice of 1 lemon
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15 ml olive oil
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Garnish
1 x sesame seeds
toasted
* Camera
1 x cayenne pepper
* Camera
1 x parsley leaves
flatleaf
* Camera

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 Arrow up button

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 12686% 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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