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                                    Cambry
                                
                            Aubergine sauerkraut pie
A tasty recipe. The vegetarian main course contains the following ingredients: traditional olive oil, medium-sized egg and sour cream.
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                    Ingredients
Directions
- 
                                Preheat the oven to 175 ° C. Cut the aubergine into cubes and sprinkle with salt. Let lie for 15 minutes.
- 
                                Cut the shiitakes into slices. Heat the oil in a frying pan and fry the shiitakes 2-3 min.
- 
                                Drain any excess moisture from the aubergines. Heat the oil in a frying pan and fry the eggplant cubes for 5 min.
- 
                                Meanwhile, rinse the sauerkraut in a colander under cold running water and let it drain.
- 
                                Spoon the sauerkraut with the eggplant and shiitakes. Season with pepper and salt.
- 
                                Knead the garlic powder through the pizza dough. Roll out the dough on a (floured) surface to a piece slightly larger than the pie shape.
- 
                                Line the shape with it and let it hang over the edge. Fill the mold with the sauerkraut mixture. Fold the dough over the edge over the filling.
- 
                                Roll out the rest of the dough into a piece the size of the mold and place it on the filling. Press the edges of the dough into a nice scallop edge.
- 
                                Use a knife to cut small notches in the top of the dough.
- 
                                Split the egg and beat the egg yolk (protein is not used). Brush the top of the dough with the egg yolk.
- 
                                Slide the mold into the oven and fry the pie in 1 hour until golden brown. Leave the pie out of the oven for at least 15 minutes, then you can cut it better.
- 
                                Stir in the sour cream with the dill and season with salt and pepper. Spoon a tablespoon of dill cream on each piece.
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Nutrition
                                485Calories
                            
                            
                                Sodium9% DV210mg
                            
                            
                                Fat48% DV31g
                            
                            
                                Protein26% DV13g
                            
                            
                                Carbs13% DV38g
                            
                            
                                Fiber40% DV10g
                            
                        
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