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Aubergine Pate

Diabetic.Foodie's picture
Ingredients
  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
Directions

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.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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