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Jodi Gilbert Bepler
Italian mushroom burger with grilled eggplant
Bake tonight a mushroom burger with grilled eggplant and ricotta on an Italian ball.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Meanwhile cut the aubergines into slices of ½ cm. Halve the tomatoes. Slice the oregano and garlic finely.
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Brush the edges of the aubergine and tomato with the oil and sprinkle with salt and pepper.
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Heat the grill pan without oil or butter and grill the aubergine in portions for 6 minutes until done. Turn halfway. Grill the tomato on the cutting edge for 3 min.
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Meanwhile, mix half of the oregano, garlic, oil and vinegar into a dressing. Season with pepper and salt.
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Keep 4 slices of eggplant separately. Spoon the rest of the aubergine and the tomato carefully with the dressing and spread over a large flat dish.
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Fry the Italian bread rolls of mushroom burgers about 8 minutes on a rack in the middle of the oven. Mix the ricotta with the rest of the oregano and pepper.
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Remove 4 leaves from the lettuce on the buns and cut the rest coarsely. Scoop with the grilled vegetables.
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Cut the bread rolls open and cover the bottom halves with half of the ricotta. Divide the leaves of lettuce and separate aubergine.
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Put the burgers and the tops of the buns on it. Serve with the grilled vegetables and the rest of the ricotta.
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Nutrition
650Calories
Sodium22% DV520mg
Fat55% DV36g
Protein32% DV16g
Carbs21% DV62g
Fiber32% DV8g
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