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Aubergine-olive tapenade
 
 
4 ServingsPTM10 min

Aubergine-olive tapenade


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Directions

  1. Preheat the oven to 200 ° C. Brush the edges of the aubergines with olive oil and put them in the oven for 20 minutes.
  2. Scoop the flesh out of the skin and mash this coarsely with 2 cloves of garlic, 2 tablespoons of basil leaves and 150 grams of black olives without seeds.
  3. Nice with meat or chicken.


Nutrition

100Calories
Sodium0% DV0g
Fat9% DV6g
Protein4% DV2g
Carbs2% DV7g
Fiber0% DV0g

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