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Leiland
Eggplant salad with feta
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Ingredients
Directions
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Brush the aubergine slices with olive oil and rack for 2 minutes per side in a hot grill pan. Season with salt and pepper.
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Mix the peppers with the to, remainder of the olive oil, vinegar, coriander and capers.
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Place the aubergine slices on a dish, spoon the pepper tomato mixture on top and spread the feta over it. Grind some pepper.
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Nutrition
375Calories
Sodium0% DV0g
Fat51% DV33g
Protein16% DV8g
Carbs3% DV9g
Fiber0% DV0g
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