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Nikita Aven
Eggplant stew with celery
A nice Mediterranean recipe. The vegetarian side dish contains the following ingredients: onion (chopped), olive oil, aubergines (in cubes of 2 cm), celery (in thin slices), pine nuts (a 65 g), peeled tomatoes ((400 g), drained), white -wine vinegar, sugar, capers (chopped), black olives without pit (minced meat) and fresh basil (a 15 g).
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Ingredients
Directions
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Fry in oil pan for 1 min.
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Add eggplant and celery and gently bake for 5 minutes.
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Fry pine nuts in a dry frying pan until golden brown and let cool slightly on plate.
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Stir in the tomatoes, vinegar, sugar, capers, olives and pine nuts with aubergine mixture and let it simmer for approx.
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10 min.
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Without the lid.
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Season with salt and pepper.
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Let the aubergine mixture cool down until lukewarm.
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From basil leaves a few leaves separate for garnishing, rest fine cut.
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Stir the basil through eggplant and sprinkle leaves over it.
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Delicious with fried fish or 'big meat' as a roulade, pork fillet or turkey breast..
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Nutrition
165Calories
Sodium3% DV65mg
Fat18% DV12g
Protein8% DV4g
Carbs4% DV11g
Fiber4% DV1g
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