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Autumn salad with eggplant and bluefin cheese
A tasty recipe. The side dish contains the following ingredients: meat, aubergines (in slices), extra virgin olive oil with basil, coarsely ground sea salt, black pepper (freshly ground), lemon, smoked bacon cubes, coarse mustard, rucola salad (a 150 g) and bluefin cheese (diced) ).
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Ingredients
Directions
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Sprinkle the aubergine slices with salt and leave them for 30 minutes.
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Then dry them with kitchen paper and brush them with basil oil.
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Roast the aubergine slices in portions in a hot grill pan in 4-6 min.
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Brown and cooked, turning them halfway.
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Place the eggplant in a shallow dish and sprinkle with sea salt and pepper to taste.
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Squeeze half a lemon above and let the aubergines cool down.
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Fry the bacon cubes in a pan with a thick bottom until they are brown and crispy.
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Squeeze out the other half lemon and mix the juice in a large, wide salad bowl with the mustard, 3 tbsp bacon fat and the rest of the basil oil to a dressing, add salt and pepper to taste.
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Spoon the salad into the dressing and then spoon the slices of aubergine loosely.
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Sprinkle the cheese cubes and the bacon over them..
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Nutrition
165Calories
Sodium11% DV255mg
Fat22% DV14g
Protein12% DV6g
Carbs1% DV3g
Fiber8% DV2g
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