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Patrick Selley
Aubergines with spicy hüttenkäse
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Ingredients
Directions
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Finely chop the garlic. Cut the peppers into small cubes. Finely chop the oregano and rosemary needles.
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Halve the aubergines in the length and hollow them to a cm off the wall. Finely chop the hollowed-out flesh. Sprinkle the hollowed aubergines with some salt.
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Heat a little olive oil in a frying pan and fry the hollowed-out aubergine fruit with the garlic and paprika for two to three minutes until it becomes softer. Sprinkle with salt and freshly ground black pepper.
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Mix the cottage cheese in a bowl with the aubergine mixture, oregano and rosemary.
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Spread the half aubergines thinly with olive oil and place them on the barbecue grill with the hollowed out side. Roast the aubergines until this side gets nice brown stripes and soften.
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Turn the aubergines and pour some of the mixture into the cavities. Not too much, it should not come out of the edge.
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Fry the bottom of the aubergines nicely brown and cooked. In the meantime the hüttenkäs mixture is then warm.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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