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LAFLINT
Lasagna of eggplant
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Ingredients
Directions
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Brush the eggplant slices thinly with olive oil and roast them for 2 minutes per side in a hot grill or frying pan.
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Heat 2 tablespoons of olive oil and fry the shallots in it.
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Put the nuts, the bread crumbs and the chilli powder through and stir-fry approximately 2 minutes.
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Sprinkle the eggplant slices with salt and pepper and brush them with crème fraîche. Lay 1 layer in a bowl. Divide a layer of nut-bread mixture over it and put tomato strips on it.
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Repeat these layers and cover the top with aubergine. Garnish with tomato strips.
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50 minMain dishsticking potato, onion, winter carrot, traditional olive oil, minced beef, tomato cubes, leeks, extra mature grated cheese,casserole with minced meat and vegetables -
25 minMain dishunpolished rice, olive oil, garlic, forest outing, carrots, black beans (canned), chickpeas, pod, yellow bell pepper, vine tomato, fresh basil, mature cheese grated 30,spring stew with legumes
Nutrition
1050Calories
Sodium0% DV0g
Fat140% DV91g
Protein40% DV20g
Carbs11% DV32g
Fiber0% DV0g
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