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Aubergine tapenade with coriander
A nice Mediterranean recipe. The vegetarian side dish contains the following ingredients: olive oil, eggplant (diced), garlic (pressed), tomato puree (70 g), cinnamon and fresh coriander (in strips).
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Ingredients
Directions
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Heat the oil in a non-stick pan and fry the aubergine lightly brown and soft in 5 minutes.
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Add the garlic and tomato paste and cook for 1 minute.
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Puree the warm eggplant mixture coarsely in a food processor or in a high bowl with a hand blender.
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Stir the cinnamon and coriander through the eggplant puree and season the tapenade with salt and pepper.
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Let cool, scoop in a dish and put the tapenade in the fridge for at least 30 minutes so that the flavors can withdraw..
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Nutrition
400Calories
Sodium1% DV15mg
Fat34% DV22g
Protein14% DV7g
Carbs15% DV44g
Fiber28% DV7g
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