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Ingredients
- 1 lrg Aubergine
- 5 ounce Whole lowfat milk natural lowfat yoghurt
- 2 tsp Minced fresh ginger
- 1 x Green chilli, minced
- 1/2 ounce Fresh coriander, including the tender stalks, roughly minced
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1/2 tsp Paprika
Directions
- 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 min, turning it over half way through. Remove and cold thoroughly.
- Slit the aubergine lengthways into two halves and scrape off the flesh with a knife or possibly a spoon. Throw away the skin.
- Process the aubergine flesh along with the remaining ingredients, except for the paprika, till smooth. Transfer to a serving dish and sprinkle the paprika on top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 569g | |
| Calories 244 | |
| Calories from Fat 70 | 29% |
| Total Fat 8.06g | 10% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 1235mg | 51% |
| Potassium 1388mg | 40% |
| Total Carbs 41.8g | 11% |
| Dietary Fiber 19.5g | 65% |
| Sugars 20.12g | 13% |
| Protein 10.94g | 18% |
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