Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
265
Calories
3g
Protein
15g
Fat
34g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Orange | 1 medium (131g) | 62 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 med Aubergines
- 2 Cloves garlic crushed
- 15 ml 1 tbsp oil
- 30 ml 2 tbsp pomegranate juice or
- Orange juice.
- 25 ml Half tsp paprika.
- Pn Chili seasoning.
- =
Directions
1
1 Prick the aubergines with a fork and place on a baking tray.
2
2 Bake in the oven at 180 c, 350°F, gas mark 4 for 30 minutes or until tender.
3
3 When the aubergines are cooked, remove the skin while hot.
4
4 Puree the flesh in a food processor with the garlic, oil, pomegranate juice, paprika and chili.
5
5 Leave to cool, then serve with pitta bread
Recipe sourced from
fandom