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ErinMc
Aubergine-olive tapenade
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Directions
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Preheat the oven to 200 ° C. Brush the edges of the aubergines with olive oil and put them in the oven for 20 minutes.
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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.
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Nice with meat or chicken.
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Nutrition
100Calories
Sodium0% DV0g
Fat9% DV6g
Protein4% DV2g
Carbs2% DV7g
Fiber0% DV0g
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