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Jennifermo
Greek rondos with grilled eggplant
A tasty recipe. The vegetarian main course contains the following ingredients: crumbly potatoes, garlic, fresh thyme (15 g), olive oil, aubergines, Greek rondos (a 200 g and Tivall).
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Ingredients
Directions
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Peel potatoes, cut in four and bring to the boil.
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Put low and cook in 15-20 min.
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Cast and crush.
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Meanwhile, garlic peel and chop.
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Remove thyme leaves from twigs.
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Mix 3/4 dl of oil with garlic, thyme and salt and pepper to taste.
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Clean aubergines and cut each in 6 long parts.
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Mix with half garlic-thyme oil.
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In hot grill pan eggplants in a few times in about 5 min.
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Heat up olive oil in large frying pan and roast on both sides in approx.
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7 min.
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Brown and cooked.
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Mix mashed potatoes with the remaining garlic-thyme oil and divide them over 4 plates.
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Place grilled aubergines and rounds next to them..
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Nutrition
654Calories
Sodium35% DV835mg
Fat58% DV38g
Protein30% DV15g
Carbs21% DV63g
Fiber16% DV4g
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