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Eggplant with mint
A tasty Italian recipe. The vegetarian side dish contains the following ingredients: aubergines (in half slices), olive oil, garlic (finely chopped), white wine vinegar (bottle 250 ml), mint ((15 g) and only the leaves).
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Ingredients
Directions
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Sprinkle the aubergine slices generously with salt on both sides. Drain in a strainer for 15 minutes. Rinse and pat dry with kitchen paper.
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Heat the oil in a frying pan and fry the garlic for about 1 min. Add the eggplant and cook for about 8 minutes on medium heat. Add the vinegar after 5 minutes. Stir occasionally. Season with salt and pepper. Cut the fresh mint into strips and scoop through. Delicious with spaghetti with fennel and cod with chickpeas.
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Nutrition
160Calories
Sodium33% DV795mg
Fat23% DV15g
Protein2% DV1g
Carbs1% DV4g
Fiber32% DV8g
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