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Debbie Doo
Mezze with dolma's, eggplant puree and salads
A nice Mediterranean recipe. The vegetarian main course contains the following ingredients: eggplant, carrots (deleted, 500 g), garlic, lemons, fresh parsley (30 g), olive oil, curry powder, white cheese cubes (200 g), shoarma breads (8 pieces), dolma's (stuffed grape leaves and 200 g).
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Ingredients
Directions
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Fill aubergine in and let it cook in the oven at 200 ° C for about 15 minutes.
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Cut carrots into slices.
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Cook 3/4 of the carrot for 5 minutes.
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Cast off.
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Garlic peeling and pressing.
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Grate and squeeze lemons.
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Chop minced parsley.
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Peel eggplant flesh out of skin.
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Fine chops and little by little add 3 tbsp olive oil and 1/3 of garlic, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp curry powder and 1 tbsp parsley.
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Combine cooked carrot with 3 tbsp olive oil, 1 tsp curry powder, 2 tbsp parsley, half lemon zest, 1 tbsp lemon juice.
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Mix cheese with 3 tbsp olive oil, left lemon zest, 1 tbsp lemon juice, 1/3 of garlic, raw carrot, 1/2 tbsp salt, 1/2 tbsp pepper and remaining parsley.
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Cover bread rolls with leftover garlic and 1 tbsp oil.
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Warm in the oven for 3 minutes.
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Divide dolmas and dishes over four plates and serve sandwiches..
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Nutrition
809Calories
Sodium0% DV1.260mg
Fat82% DV53g
Protein40% DV20g
Carbs21% DV63g
Fiber24% DV6g
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