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Aharoldsen
Lebanese wrap with baked eggplant and fresh herbs
Wraps filled with eggplant, paprika, mint, coriander and pepper spread with fried onions.
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Ingredients
Directions
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Cut the aubergine into cubes of 1 cm. Mix the flour with salt to taste.
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Heat the oil in a large frying pan and fry the aubergine for 8 minutes on a high heat.
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Change regularly. Add the chilimelange for the last minute. Let the eggplant drain on a plate with a few layers of kitchen paper.
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Halve the peppers, remove the stalk and seedlings and cut the flesh into small cubes. Slice the mint leaves and coriander.
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Heat a frying pan without oil or butter.
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Brush the wraps on both sides with the rest of the oil and bake for 20 seconds. Turn halfway. Place on a plate.
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First divide the chilli spread and then the eggplant, paprika, mint, coriander and onions over the wraps. Serve immediately.
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Nutrition
385Calories
Sodium10% DV240mg
Fat29% DV19g
Protein16% DV8g
Carbs14% DV43g
Fiber20% DV5g
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