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BabkaGal
Eggplant with spiced nut rice and feta
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Ingredients
Directions
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Halve the aubergines in the length and boil for about 5 minutes in water with salt. Remove from the pan and allow to cool slightly. Empty the aubergines and cut the flesh into pieces.
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Preheat the oven to 200ºC. Cook the rice.
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Heat half of the oil and fry the onion and garlic with the paprika, ginger powder and chilli powder 2-3 minutes.
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Add the eggplant, parsley, coriander and tomato cubes with juice and cook for 3-4 minutes without a lid on the pan.
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Scoop the rice and feta through and fill the aubergines with this mixture.
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Sprinkle with the rest of the oil and place the aubergines in the middle of the oven for about 15 minutes.
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Nutrition
465Calories
Sodium0% DV0g
Fat40% DV26g
Protein26% DV13g
Carbs14% DV43g
Fiber0% DV0g
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