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Eggplant balls with mascarpone dip
Balls of cheese, eggplant, rosemary and pine nuts, with a dip of mascarpone.
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Ingredients
Directions
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Heat a frying pan without butter or oil and toast the pine nuts over medium heat for 2 min. Leave to cool on a plate.
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Meanwhile, cut the rosemary needles finely. Cut the aubergines into cubes of 1 x 1 cm (brunoise).
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Heat the oil in a frying pan with non-stick coating and fry the eggplant and rosemary over medium heat for 6 minutes until golden brown and done.
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Change regularly. Season with pepper and salt. Put in a colander and let cool for 20 minutes.
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Meanwhile, grate the yellow skin of the lemon and press out half. Grate the Parmesan cheese.
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Mix the mascarpone with the arrabbiatapesto, 2 tbsp lemon juice and the water. Season with pepper and salt.
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Put the eggplant, the lemon zest, the Parmesan cheese and the in the food processor and grind in 30 seconds. to a coarse puree. Stir in the pine nuts.
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Shape 20 balls the size of a walnut of the aubergine mixture. Sprinkle in a deep plate and roll the balls through.
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Heat the oil in a frying pan and fry the aubergine balls over medium heat in 6 min. Brown. Serve with the mascarpone dip.
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Nutrition
110Calories
Sodium3% DV80mg
Fat12% DV8g
Protein8% DV4g
Carbs2% DV5g
Fiber4% DV1g
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