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AMULHERN
Eggplant with paprika and mozzarella
Italian dish with lots of vegetables! Eggplant, paprika and mozzarella with Italian herbs, chili and olive oil from the oven.
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Ingredients
Directions
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Cut the aubergines into slices of about 3/4 cm thick, sprinkle with salt and leave them for about 15 minutes. Cut the peppers and mozzarella into small pieces. Finely chop the Italian herbs.
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Mix the paprika with mozzarella, Italian herbs and salt and chili pepper to taste.
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Dab the eggplant slices dry with a paper towel and brush them with oil on both sides. Heat a frying pan with non-stick coating. Put a layer of eggplant slices in the pan and fry them for 3 minutes on medium heat.
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Fry all the aubergine slices.
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Spread the eggplant slices on the baking sheet. Let the slices overlap slightly.
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Preheat the oven to 225 ° C. Spoon the paprika-mozzarella mixture over the aubergines. Put the baking sheet in the middle of the oven and let the cheese melt in about 15 minutes and the dish warm up.
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Delicious with spaghetti with fresh pasta sauce napolitana.
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Nutrition
330Calories
Sodium39% DV940mg
Fat40% DV26g
Protein38% DV19g
Carbs2% DV5g
Fiber12% DV3g
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