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JEANNIE DUCKWORTH
Aubergine dip with walnut
Nice for the drink, this dip with pita with chili paste.
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Ingredients
Directions
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Cut the aubergine into cubes of 1 x 1 cm. Heat the oil in a frying pan and fry the eggplant over medium heat in 5 minutes until golden brown.
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Meanwhile, chop the walnuts roughly and finely chop the garlic. Add the garlic, harissa and tomato paste to the eggplant. Bake for another 3 minutes.
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Put the eggplant mixture with the yogurt into the blender bar and puree.
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Season to taste with pepper and salt and stir in the nuts. Serve immediately.
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Nutrition
165Calories
Sodium2% DV50mg
Fat6% DV4g
Protein6% DV3g
Carbs1% DV4g
Fiber8% DV2g
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