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Eggplant and pumpkin with feta and pistachio
 
 
4 ServingsPTM20 min

Eggplant and pumpkin with feta and pistachio


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Directions

  1. Cut the slices of eggplant and pumpkin into pieces. Sprinkle the aubergine with salt and the pumpkin with mixed Italian herbs.
  2. 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.


Nutrition

220Calories
Sodium0% DV0g
Fat29% DV19g
Protein12% DV6g
Carbs2% DV5g
Fiber0% DV0g

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