Pre-heat the grill to high and make at least two small incisions in the aubergine to prevent it from bursting during cooking. Place the whole aubergine approximately 6 inches below the element and grill for 8-10 minutes, turning it over half way through. Remove and cool thoroughly. Slit the aubergine lengthways into two halves and scrape off the flesh with a knife or a spoon. Discard the skin. Process the aubergine flesh along with the remaining ingredients, except for the paprika, until smooth. Transfer to a serving dish and sprinkle the paprika on top. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (716g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 14 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 13.4mg||0 %|
|Potassium 1372.1mg||36 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 20.6g||82 %|
|Sugars, other 20.6g|
|Protein 6.3g||9 %|
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Calories per serving: 172
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