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MCAR1217
Eggplant with mozzarella, tomato and pesto
Eggplant from the oven with mozzarella, tomato and pesto.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Cut the aubergines in the width around the cm, but not through.
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Place the aubergines on a griddle covered with parchment paper and drizzle with the oil. Bake in the middle of the oven in approx. 35 min. Until done.
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Meanwhile cut the mozzarella and tomatoes into slices.
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Remove the aubergines from the oven, let cool slightly and add a slice of mozzarella and a slice of tomato in each notch.
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Season with pepper and salt.
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Spread the pesto over it and put in the oven for another 10 minutes until the mozzarella has melted.
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Nutrition
325Calories
Sodium19% DV445mg
Fat43% DV28g
Protein22% DV11g
Carbs2% DV6g
Fiber12% DV3g
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