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GRANDMADEB
Lentil salad with eggplant and goat cheese
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Ingredients
Directions
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Finely chop the garlic.
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Cut the bunch in thin rings.
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Cut the aubergines into cubes of three cm.
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Heat half of the olive oil in a frying pan and fry the eggplant cubes with the garlic.
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shoving in four to six minutes brown and cooked.
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Drain the lentils and mix them in a bowl with the rest of the olive oil, vinegar and spring onions.
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Divide the arugula and spoon the lentil salad on it.
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Cut the tomatoes into quarters and place them around the salad with the eggplant.
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Crumble the goat cheese above the lentils.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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