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SharonT
Fast eggplant dip with garlic
Dip of aubergines, garlic and tomato puree.
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Ingredients
Directions
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Cut the aubergine into cubes of 1 cm. Heat the oil in a frying pan and fry the aubergine in 5 min. Golden brown on medium heat.
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Cut the garlic into slices and add to the eggplant together with the tomato puree and baharat. Bake for another 3 minutes.
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Transfer the contents of the pan to a high bowl and puree with the hand blender. Season with pepper and salt.
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Nutrition
100Calories
Sodium1% DV25mg
Fat12% DV8g
Protein2% DV1g
Carbs2% DV5g
Fiber8% DV2g
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