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Tj's Daddy
Lamb hazel with stuffed aubergine rolls
Lamb patties with rolls of aubergine stuffed with muhammara and salad of couscous, dill, salad onion and radish.
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Ingredients
Directions
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Thaw the lamb patties and allow to come to room temperature. Cut the aubergines lengthwise in slices of 7 mm thick.
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Heat the grill pan without oil or butter. Brush the slices with the oil and grill in parts 8 min. Turn halfway.
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Meanwhile, put the couscous in a bowl and pour in the water. Let 10 min.
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In the meantime, heat the oil in a skillet and bake the fillets in rosé for 4 minutes.
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Remove from the pan and leave to rest for 5 minutes under aluminum foil. Season with the cumin seeds, some pepper and possibly salt.
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Meanwhile cut the dill finely, the salad onion in rings and the radish in parts.
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Mix two thirds of the dill, the salad onion, radish and oil through the couscous. Scoop in a deep bowl.
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Spoon 1 el muhammara and roll on each slice of eggplant.
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Divide the lambs and eggplant balls over a flat dish and garnish the lambs with the rest of the dill.
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Serve immediately. Serve the couscous salad separately.
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Nutrition
675Calories
Sodium6% DV150mg
Fat52% DV34g
Protein70% DV35g
Carbs18% DV55g
Fiber28% DV7g
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