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                                    ChefGbreasy
                                
                            Focaccia with eggplant spread
A nice Mediterranean recipe. The vegetarian lunch contains the following ingredients: eggplant, focaccia (bread), garlic (, pressed), olive oil, lemon juice, basil (minced), pine nuts (and roasted).
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                    Ingredients
Directions
- 
                                Preheat the oven to 200 ° C.
- 
                                In oven eggplant in 30 minutes of cooking.
- 
                                Then bake focaccia in oven for 6-8 minutes.
- 
                                Meanwhile halve aubergine and flesh out flesh.
- 
                                Grate finely fleshed fruit and drain aubergine sauce into strainer.
- 
                                Mix aubergine sauce with garlic, oil, lemon juice, basil and salt and pepper to taste.
- 
                                Cut the bread into slices and spread with auberginespread.
- 
                                Sprinkle with pine nuts..
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Nutrition
                                0Calories
                            
                            
                                Sodium11% DV270mg
                            
                            
                                Fat0% DV0g
                            
                            
                                Protein0% DV0g
                            
                            
                                Carbs0% DV0g
                            
                            
                                Fiber8% DV2g
                            
                        
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