This recipe is perfect for a quick lunch time service in busy bar or restaurant with a high turnover. It’s extremely tasty and easy to prepare. A Middle Eastern favourite which is lightened by the addition of Philadephia.
Prep time: 15 minutes
Cook time: 50 minutes
Portions: 4
Ingredients
- 2 large aubergines
- 1 tbsp harrisa paste
- Juice 1-2 lemon(s)
- 2 cloves garlic, grated
- 2 sprigs thyme leaves only
- 50 ml olive oil
- 75 g Philadelphia Light
- 0.25 tsp cinnamon
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 0.25 tsp ground chilli powder
- flat breads, to serve
- seasoning
- paprika, to serve
Instructions
| Score the aubergines and rub with salt, pepper and a little olive oil. Place on a tray, cover with foil and place in the oven at around 170 °C, Gas Mark 3 for 45-50 minutes, or until soft and shrivelled. |
| When cooked, cut the aubergines in half and scoop out the middle. Place the soft flesh into a food processor along with all the thyme, spices, harrisa paste, garlic, Philadlephia and lemon juice. |
| Season to taste and add more lemon juice if needed. Spoon into a serving bowl, drizzle with the remaining olive oil and dust with smoked paprika. Serve with grilled flat breads. |
Nutritional Information
Typical values Per Serving
Energy 780.0kJ / 186.3 kcal780.0kJ / 186.3 kcal
Protein 3.2g
Carbohydrate 4.3g
of which Sugars 3.6g
Fat 17.6g
of which Saturated Fat 3.5g
Fibre (Englyst) 2.7g
Sodium* 0.4g
*Equivalent as Salt 1.0g
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