Aubergine and Sesame Pate
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INGREDIENTS
INSTRUCTIONS
Date: Fri, 3 May 1996 00:26:54 -0400 From: BobbieB1@aol.com 1. Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor. 2. Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pitta bread. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #123 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
NOTES
Nutrition
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| Serving Size: 1 Serving (50g) | ||
| Recipe Makes: 8 | ||
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| Calories: 33 | ||
| Calories from Fat: 20 (61%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.2g | 3 % | |
| Saturated Fat 0.3g | 2 % | |
| Monounsaturated Fat 0.9g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 13.6mg | 0 % | |
| Potassium 115.1mg | 3 % | |
| Total Carbohydrate 3.6g | 1 % | |
| Dietary Fiber 1.9g | 8 % | |
| Sugars, other 1.6g | ||
| Protein 1g | 1 % | |
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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 33
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