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Mary Angela
Aubergines and tomatoes from nîmes
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Ingredients
Directions
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Cut the aubergines in half lengthwise.
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Cut the flesh deep down over the entire length and rub it in with lemon juice and some salt.
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Leave the aubergines for half an hour.
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Cut the tomatoes in half and scoop out the seeds and seeds.
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Sprinkle the inside with salt and let the tomatoes drain on kitchen paper.
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Preheat the oven to 200 ° C.
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Grind the slices of bread with crust in the food processor into crumbs.
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Put a third of the crumb into a bowl.
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Add the ham, garlic, parsley, olive oil and some freshly ground pepper to the crumb in the food processor.
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Mix everything into a mass.
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Dab the aubergines dry and place them with the cutting edges upwards in the roasting pan.
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Brush them with a layer of the ham mixture.
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Also spoon a full tablespoon of ham mixture into the tomatoes.
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Place the tomatoes between the aubergines in the roasting tray.
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Pour the wine on the bottom of the roasting pan.
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Sprinkle the aubergines and tomatoes with the crumbled breadcrumbs and fry in the oven for 25-30 minutes until golden brown and done.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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