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Helene Choi
Eggplant puree with coriander
A nice Mediterranean recipe. The vegetarian starter contains the following ingredients: eggplants, garlic, ground cumin (djinten), roasted sesame seeds, extra virgin olive oil, fresh coriander ((15 g), finely chopped) and shoarma breads.
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Ingredients
Directions
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Preheat the oven to 175 ºC.
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Fill the aubergines around with the fork and place on a baking tray.
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Roast aubergines in the middle of oven 30-40 minutes until peel begins to turn brown; turn aubergines over 2-3 times.
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Let the aubergines cool slightly and halve in length.
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Pour out the flesh with spoon and transfer to the measuring cup.
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Squeeze out garlic.
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Add cumin and sesame seed.
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Mix everything with hand blender and pour all the mixing olive oil in thin stream until creamy puree is formed.
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Stir in coriander and season with mashed salt and pepper.
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Roast shoarma buns in toaster and then cut into quarters.
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Put the aubergine puree on four small plates and place the pit points next to it..
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Nutrition
375Calories
Sodium0% DV2.140mg
Fat40% DV26g
Protein10% DV5g
Carbs9% DV28g
Fiber36% DV9g
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