|Aubergines||3 Large, pricked all over|
|Olive oil||1 Tablespoon|
|Red chili||1 , finely chopped|
|Black mustard seeds||1 Tablespoon|
|Fresh root ginger||1 Inch, peeled and grated (1 Piece)|
|Creamed coconut||2 Tablespoon|
|Chopped fresh coriander||4 Tablespoon|
Preheat the oven to 200°C/400°F/Gas 6.
Lay the aubergines on a baking sheet and bake for 40-45 minutes, until tender.
Cool, then halve them lengthways.
Scoop out the flesh and discard the skin.
Heat the oil in a heavy-based saucepan, add the chilli, mustard seeds, and ginger, and fry gently for 1 minute.
Stir in the aubergine flesh and the remaining ingredients, breaking up the aubergine flesh, and heat the pate through.
Serving size: Complete recipe
Calories 660 Calories from Fat 237
% Daily Value*
Total Fat 27 g41.8%
Saturated Fat 7.4 g37.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 68.2 mg2.8%
Total Carbohydrates 104 g34.6%
Dietary Fiber 50.9 g203.5%
Sugars 49.9 g
Protein 19 g39%
Vitamin A 90.3% Vitamin C 102.3%
Calcium 24.5% Iron 33.9%
*Based on a 2000 Calorie diet