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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
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Preheat the oven to 175 ° C. Cut the aubergine into cubes and sprinkle with salt. Let lie for 15 minutes.
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Cut the shiitakes into slices. Heat the oil in a frying pan and fry the shiitakes 2-3 min.
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Drain any excess moisture from the aubergines. Heat the oil in a frying pan and fry the eggplant cubes for 5 min.
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Meanwhile, rinse the sauerkraut in a colander under cold running water and let it drain.
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Spoon the sauerkraut with the eggplant and shiitakes. Season with pepper and salt.
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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.
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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.
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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.
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Use a knife to cut small notches in the top of the dough.
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Split the egg and beat the egg yolk (protein is not used). Brush the top of the dough with the egg yolk.
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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.
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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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