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Focaccia with eggplant spread
 
 
4 ServingsPTM50 min

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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Directions

  1. Preheat the oven to 200 ° C.
  2. In oven eggplant in 30 minutes of cooking.
  3. Then bake focaccia in oven for 6-8 minutes.
  4. Meanwhile halve aubergine and flesh out flesh.
  5. Grate finely fleshed fruit and drain aubergine sauce into strainer.
  6. Mix aubergine sauce with garlic, oil, lemon juice, basil and salt and pepper to taste.
  7. Cut the bread into slices and spread with auberginespread.
  8. Sprinkle with pine nuts..


Nutrition

0Calories
Sodium11% DV270mg
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber8% DV2g

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