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MICSHELLIE
Eggplant and paprika salsa
A nice Mediterranean recipe. The main course contains the following ingredients: fish, grilled peppers (red (295 g), drained), garlic (finely chopped), crème fraîche (cup 125 ml), eggplants, new potatoes (500 g), flour, eggs, breadcrumbs, sesame seeds ( tray 100 g), olive oil (2 tbsp extra), cod fillet ((bag 750 g, frozen), thawed) and arugula (75 g).
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Ingredients
- 1 little pot grilled peppers red (295 g), drained
- 2 toes garlic finely chopped
- 3 el creme fraiche cup 125 ml
- 2 aubergines
- 1 bag new potatoes 500 g
- 5 el flour
- 2 Eggs
- 150 g bread crumbs
- 3 el Sesame seed container 100 g
- 200 ml olive oil 2 extra
- 400 g cod fillet (bag of 750 g, freezer), thawed
- 1 bag arugula 75 g
Kitchen Stuff
Directions
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Puree the pepper and 1 toe of garlic with the hand blender until smooth. Add the crème fraîche and season with salt and pepper.
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Cut the aubergines lengthwise into 6 slices. Boil for 3 minutes in water with salt and drain. Boil the unpeeled potatoes in salt with water for about 12 minutes.
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Meanwhile, put the flour on a plate. Beat the eggs in another plate. On a third plate mix the breadcrumbs with the sesame seeds, the rest of the garlic and pepper and salt to taste. Roll the eggplant slices first through the flour, then through the egg and finally through the breadcrumb mixture.
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Heat the oil in a large pan and fry the eggplant slices in approx. 5 minutes until golden brown. Drain on kitchen paper. Meanwhile sprinkle the fish with salt and pepper to taste. Heat 2 tbsp oil in a frying pan and fry the fish in 4-6 min. Until done. Turn halfway.
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Divide the arugula over 4 plates. Place the fried eggplant next to it. Serve with the paprika salsa, the potatoes and the fish. Tasty with a lemon wedge.
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Nutrition
745Calories
Sodium0% DV1.345mg
Fat63% DV41g
Protein68% DV34g
Carbs20% DV59g
Fiber40% DV10g
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