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Aubergine Sunflower Pate

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Ingredients
  Aubergine 1 Large
  Garlic 1 Clove (5 gm), crushed
  Lemon juice 15 Milliliter (1 Tablespoon)
  Sunflower seeds 30 Milliliter (2 Tablespoon)
  Natural yogurt 45 Milliliter (3 Tablespoon)
  Coriander/Parsley 1 Cup (16 tbs)
  Black pepper To Taste
  Black olives 1 Tablespoon (For Garnish)
Directions

1. Cut the aubergine in half and place, cut side down, on a baking sheet. Place under a hot grill for 15-20 minutes, until the skin is blackened and the flesh is soft. Leave for a few minutes, to cool slightly.
2. Scoop the flesh of the aubergine into a food processor. Add the garlic, lemon juice, sunflower seeds and yogurt. Process until smooth.
3. Roughly chop the fresh coriander or parsley and mix in. Season, then spoon into a serving dish. Top with olives and serve with vegetable sticks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Sunflower Seed
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 354 Calories from Fat 170

% Daily Value*

Total Fat 20 g31.3%

Saturated Fat 2.5 g12.3%

Trans Fat 0 g

Cholesterol 5.9 mg2%

Sodium 153.3 mg6.4%

Total Carbohydrates 40 g13.2%

Dietary Fiber 19.1 g76.2%

Sugars 14.2 g

Protein 13 g26.5%

Vitamin A 26.6% Vitamin C 39.9%

Calcium 14.5% Iron 18.7%

*Based on a 2000 Calorie diet

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Aubergine Sunflower Pate Recipe