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Aubergine with batata harra (spicy potato)
Middle Eastern eggplant with batata harra (spicy potato).
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Halve the garlic cloves in length. Halve the aubergines in the length and cut the flesh crosswise without damaging the skin.
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Place the aubergines with the cutting edge upwards on a baking tray covered with parchment paper.
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Push the garlic into the flesh, sprinkle each half with the oil and sprinkle with salt if necessary. Bake for about 45 minutes under the center of the oven.
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Meanwhile, halve the peppers in the length and remove the seed lists. Cut the flesh into cubes of ½ x ½ cm (brunoise).
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Mix with the oil, harissa, ground coriander, potatoes and possibly salt.
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Spread it over a griddle covered with parchment paper and grill for about 30 minutes above the aubergines in the oven. Change regularly.
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In the meantime, finely chop the coriander leaves and squeeze out the lemon.
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Remove the aubergines from the oven and scoop the pulp with the garlic from the peel.
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Slice the flesh finely, mix with half of the coriander, the yogurt and 2 tbsp lemon juice and possibly some salt. Garnish with the harissa and oil.
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Spoon the potatoes with 3 tbsp lemon juice and fill the hollowed aubergines with it.
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Garnish with the rest of the coriander and serve with the aubergine sauce. Yummy! .
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Nutrition
340Calories
Sodium8% DV195mg
Fat28% DV18g
Protein12% DV6g
Carbs12% DV35g
Fiber24% DV6g
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