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Nick Boileau
Aubergines from the oven
Roasted eggplants with Greek yogurt and nut rice. Nice vega
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Halve the aubergines with stalk in length. Make cross cuts in the flesh, but leave the skin intact.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the flesh into strips.
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Place the aubergines with the cutting edge upwards on a baking tray covered with parchment paper. Spread the red pepper over the aubergine halves.
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Sprinkle with the oil and sprinkle with the dried thyme, pepper and salt. Roast in the oven for about 40 minutes.
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In the meantime, prepare the walnut rice according to the instructions on the packaging.
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Heat a frying pan without oil or butter and toast the almond shavings in 3 min. Until golden brown.
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Remove the leaves from the sprigs of fresh mint and mash the oil with a hand blender.
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Squeeze the garlic over the Greek yogurt and mix. Season with salt and pepper.
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Spoon the yogurt on the aubergines. Sprinkle with mint oil and sprinkle with almond shavings. Serve with the rice. Bon appétit! .
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Nutrition
650Calories
Sodium2% DV55mg
Fat60% DV39g
Protein28% DV14g
Carbs19% DV58g
Fiber32% DV8g
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