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JDOG64_98
Eggplant and pumpkin with feta and pistachio
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Ingredients
Directions
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Cut the slices of eggplant and pumpkin into pieces. Sprinkle the aubergine with salt and the pumpkin with mixed Italian herbs.
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Put the dried eggplant and the pumpkin on the table. Roast the slices with peeled pistachio nuts (or pine nuts) in a little olive oil and spread the feta over it.
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Nutrition
220Calories
Sodium0% DV0g
Fat29% DV19g
Protein12% DV6g
Carbs2% DV5g
Fiber0% DV0g
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