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Aubergine rolls with walnut paste
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Ingredients
Directions
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Cut the aubergine lengthwise into five nice slices, brush them with oil and fry them in a hot grill pan brown and cooked on both sides.
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Put them on a shelf and sprinkle some salt and white wine vinegar.
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Smother the finely chopped garlic cloves gently in a saucepan with two tablespoons of olive oil.
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Finely chop the walnuts in the food processor and mix them with the garlic, chopped flat parsley, one or two tablespoons of olive oil and a little salt and pepper to form a loose paste.
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Brush the eggplant slices with the walnut paste.
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Roll them up and halve the rolls.
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Put a cocktail stick in each roll and serve them on a scale.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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