Directions:
- First make the Aubergine cream by cutting the Aubergines in half lengthwise, score the flesh with several deep etches, then sprinkle generously with salt and set aside for 1/2 an hour, Wipe off the salt, place in a baking dish, pour over the olive oil and bake in a hot oven till thoroughly soft. You should be able to crush the flesh with a fork.
- Scrape the Aubergine flesh from the skin and mash with the yoghurt and enough olive oil to make a paste that is thick enough to trickle.Season with salt and pepper and add the chopped mint.
- Meanwhile put the vegetables in a roasting tin or baking dish, toss with olive il and a little salt and roast on high for a good 45 mins to an hour till tender. Towards the end of the cooking time gently stir in the cumin, harissa, pine nuts and raisins.
- Remove from oven and trickle over the Aubergine sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.23 Kcal (1123 kJ) | ||
| Calories from fat | 185.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.56g | 32% | |
|---|---|---|---|
| Sodium | 35.02mg | 1% | |
| Potassium | 652.59mg | 14% | |
| Total Carbs | 16.04g | 5% | |
| Sugars | 7.98g | 32% | |
| Dietary Fiber | 4.36g | 17% | |
| Protein | 3.5g | 7% | |
| Vitamin C | 78.6mg | 131% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 22.9mg | 127% | |
| Calcium | 44.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 82.53 Kcal (346 kJ) | ||
| Calories from fat | 56.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 32% | |
|---|---|---|---|
| Sodium | 10.78mg | 1% | |
| Potassium | 200.8mg | 14% | |
| Total Carbs | 4.94g | 5% | |
| Sugars | 2.46g | 32% | |
| Dietary Fiber | 1.34g | 17% | |
| Protein | 1.08g | 7% | |
| Vitamin C | 24.2mg | 131% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 7mg | 127% | |
| Calcium | 13.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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