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Fried eggplant with chickpeas and catalan sausage
Eggplant from the oven with tomatoes, chickpeas, mint and Catalan sausage.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the aubergine into cubes of 1½ cm and spread them over a griddle covered with parchment paper.
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Halve the garlic in the length. Press half of this with the garlic press over the aubergine.
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Drizzle with oil and sprinkle with salt and salt and scoop. Roast the eggplant in the oven for about 25 minutes.
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Meanwhile, heat the grill pan and grill the sausages in 15 min. Around golden brown and done.
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In the meantime, cut the rest of the garlic finely. Cut the tomatoes into quarters.
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Heat the rest of the oil in a frying pan and fry the garlic and oregano for 1 min. Add the tomato and cook for another 3 minutes.
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Put the chickpeas in a colander, rinse under running cold water.
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Add to the tomatoes and cook for 5 minutes on low heat. Add the vinegar and season with salt and salt.
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Slice the leaves of the fresh mint. Divide the aubergine, sausage and tomato-chickpea mixture over the plates. Sprinkle the aubergine with the fresh mint and serve.
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Nutrition
705Calories
Sodium32% DV760mg
Fat69% DV45g
Protein78% DV39g
Carbs10% DV29g
Fiber60% DV15g
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