Preheat oven to 200C.
Cut the Aubergine in half and brush with 3 tablespoons of olive oil, then bake for 30 minutes until soft. Remove from the oven and chop roughly.
Heat the remaining oil in a saucepan. Add the cumin, onion, garlic and chilli, then cook gently for 2-3 minutes, without browning.
Add the apricots, ginger, passata, lemon juice, aubergines and half the stock. Bring to the boil, then simmer for 20 minutes.
Blend until smooth, then add the remaining stock and season to taste. Stir in the coriander and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (563g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 64 (27%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 7.5mg||2 %|
|Sodium 366.5mg||13 %|
|Potassium 1149.8mg||30 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 26.5g|
|Protein 10g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 236
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