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Mediterranean vegetables
Delicious Mediterranean vegetables from the oven with aubergines and sweet pointed peppers.
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Ingredients
Directions
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Heat the oven grill. Squeeze the garlic and mix with the oil and Italian herbs.
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Halve the peppers in the length and remove the stalk and seeds.
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Place the pepper halves with the skin side up in the oven dish and grill them in the oven in about 20 minutes almost black.
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Remove from the oven and place in a pan with the lid for 20 minutes.
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Meanwhile cut the aubergines into slices of 1/2 cm wide and place in a colander. Sprinkle generously with salt and leave to stand for 15 minutes.
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Rinse, pat dry with kitchen paper and brush with the oil. Heat the grill pan and grill the aubergine in parts in 5 minutes until done. Turn halfway.
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In the meantime, heat a skillet without oil or butter and toast the pine nuts in a medium heat for 3 minutes.
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Drain the capers and finely chop the parsley.
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Remove the skin from the peppers and place the aubergine in a low dish. Season with pepper and salt.
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Cut the rest of the garlic into slices. Heat the oil in a frying pan and fry the garlic for 2 minutes on low heat.
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Pour the herb oil and garlic slices with the oil from the pan over the vegetables. Sprinkle with pine nuts, capers and parsley.
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Let the dish marinate outside the refrigerator for at least 1 hour.
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Nutrition
350Calories
Sodium19% DV450mg
Fat48% DV31g
Protein10% DV5g
Carbs3% DV10g
Fiber20% DV5g
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