This is aubergine puree and goes well with fresh warm nan, kebabs and pakaura
Place the aubergines in a pan, Bring to the boil, then reduce the heat and boil gently until tender, (about 10–15 minutes). Leave to cool a little, then remove the aubergines
from the liquid with a slotted spoon and place in a blender with about half of the juices they have been cooked in. Add the garlic, chillies and one tablespoonful of the strained yoghurt. Blend the ingredients together. Finally, stir in the rest of the yoghurt and add salt to taste.
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|Serving Size: 1 Serving (1354g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 24 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 0.5mg||0 %|
|Sodium 3561mg||123 %|
|Potassium 2612.8mg||69 %|
|Total Carbohydrate 71.4g||21 %|
|Dietary Fiber 37.7g||151 %|
|Sugars, other 33.7g|
|Protein 12.9g||18 %|
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Calories per serving: 309
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