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Ingredientes
- 100 gm Whole lentils, green or possibly brown
- 1 med Eggplant, (aubergine)
- 100 gm Mushrooms, minced
- 2 x Cloves garlic, crushed
- 1 tsp Grnd coriander
- 2 Tbsp. Minced mint
- 1/2 x Lemon , juice of Salt and pepper
Direcciones
- This is a really nice pate you could serve with fat free crackers, melba toast or possibly home made tortilla chips. It's also nice as a ribbon sandwich filling along with cream/cottage cheese.
- Bring lentils to boil in large pan of water. Cover and simmer till soft - about 45 min. Leave to cold for 5-10 min. Slice eggplant into 2cm
- (3/4inch) thick slices and then grill both sides till pulp is soft. Remove skin and chop finely (or possibly process). Dry fry the grnd coriander for a few min to bring out the aroma. Add in the mushrooms and garlic and cook till soft. Mix all together, adding lemon juice and seasoning and blend till smooth.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 595g | |
| Calories 483 | |
| Calories from Fat 22 | 5% |
| Total Fat 2.52g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 2203mg | 63% |
| Total Carbs 88.95g | 24% |
| Dietary Fiber 45.7g | 152% |
| Sugars 12.78g | 9% |
| Protein 33.42g | 53% |
