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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
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Preheat the oven to 200 ° C.
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In oven eggplant in 30 minutes of cooking.
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Then bake focaccia in oven for 6-8 minutes.
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Meanwhile halve aubergine and flesh out flesh.
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Grate finely fleshed fruit and drain aubergine sauce into strainer.
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Mix aubergine sauce with garlic, oil, lemon juice, basil and salt and pepper to taste.
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Cut the bread into slices and spread with auberginespread.
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Sprinkle with pine nuts..
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Nutrition
0Calories
Sodium11% DV270mg
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber8% DV2g
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