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Erin C. David
Grilled eggplants with mint
A nice Mediterranean recipe. The side dish contains the following ingredients: aubergines, extra virgin olive oil, shallot (finely chopped), red wine vinegar, walnuts (finely chopped), garlic (pressed) and mint (finely chopped).
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Ingredients
Directions
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Cut the aubergines into 2 cm thick slices and sprinkle on both sides with salt. Leave the aubergine at least 15 minutes.
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Stir together the shallot and vinegar in a small bowl and leave to marinate for 5 minutes. Stir in 3 tablespoons of oil and salt and pepper to taste. Spoon the walnuts, garlic and fresh mint through the dressing.
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Heat up the grill pan or barbecue. Dab the slices of eggplant dry with kitchen paper and brush them with the remaining 2 tbsp oil. Roast half of the slices of eggplant in about 5 minutes on both sides until golden brown and cooked.
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Place the aubergine roof in a bowl and transfer some of the dressing. Roast the remaining eggplant slices. Put them on the plate and spoon over the rest of the dressing. Serve at room temperature. Delicious with barbecue dishes.
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Nutrition
200Calories
Sodium33% DV792mg
Fat29% DV19g
Protein6% DV3g
Carbs1% DV4g
Fiber12% DV3g
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