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Ingredients
US|METRIC
4 SERVINGS
- 1 aubergine
- 2 Tbsp. olive oil
- 1 red pepper (cut into small dice)
- 2 cloves garlic (crushed)
- 40 grams Flora Original (pro.activ Light spread)
- 1/2 tsp. ground cumin
- 1 pinch paprika
- 2 Tbsp. fresh parsley (chopped)
- 400 grams chickpeas (can, drained)
- 1 onion (small, finely chopped)
- 1 clove garlic (crushed)
- 1 tsp. ground cumin (each, and coriander)
- 1 Tbsp. herbs
- 1 Tbsp. flour
- 1 Tbsp. olive oil
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Directions
- Preheat oven to 200°C (180°C fan oven) gas mark 6.
- For the aubergine dip, cut the aubergine in half lengthways, place on baking sheet and brush with oil. Roast in oven for 25 to 30 minutes.
- Grill the pepper until skin has blackened. Cool and then peel off skin. Remove seeds and finely chop flesh. Place in a bowl with garlic, Flora pro.activ Light spread, spices and herbs.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat3g15% |
| Trans Fat0g |
| Cholesterol |
| Sodium360mg15% |
| Potassium630mg18% |
| Protein8g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber10g40% |
| Sugars5g |
| Vitamin A30% |
| Vitamin C80% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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