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Eggplant dish with pomodori
A nice Mediterranean recipe. The vegetarian main course contains the following ingredients: gnocchi di patate (500 g), aubergines, garlic, olive oil, rosemary (coarsely broken (pot a 15 g)), pomodori (al forno capperi (190 g)), goat cheese (Bettine Blanc ( 124 g)), spinach (bag a 300 g) and salad dressing balsamic (bottle a 270 ml).
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Ingredients
- 1 business suit gnocchi di patate 500 g
- 2 aubergines
- 1 toe garlic
- 4 tablespoons olive oil
- 1 teaspoon rosemary roughly broken (jar a 15 g)
- 1 little pot pomodori al forno capperi (190 g)
- 1 package goat cheese Bettine Blanc (124 g)
- 150 g Spinach bag a 300 g
- 3 tablespoons salad dressing balsamic bottle a 270 ml
Kitchen Stuff
Directions
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Preheat the oven to 180 ° C.
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Bring the water to a boil in a large pan, add a pinch of salt.
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Gnocchi cook for a few minutes until they come to the surface.
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Drain in the colander and rinse with cold water.
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Cut aubergines into cubes.
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Garlic peel and finely chop.
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Heat olive oil in frying pan and coat aubergine with garlic.
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Sprinkle rosemary over it.
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Meanwhile, let pomodori drain and create aubergines.
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Gnocchi with pomodori eggplant mixture in a baking dish.
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Stir-fry cheese over the top and bake the oven in a browned oven for 15 minutes.
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Mix and serve spinach and dressing in bowl..
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Nutrition
410Calories
Sodium37% DV895mg
Fat31% DV20g
Protein22% DV11g
Carbs16% DV47g
Fiber16% DV4g
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