You are here

Aubergine Pate

Diabetic.Foodie's picture
  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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

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

Aubergine Pate Recipe