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Monique van loons sweet potato potatoes with eggplant salad
Sweet potato biscuits with grilled eggplants.
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Ingredients
Directions
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Cut the aubergines lengthwise in slices of 1 cm thick.
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Place the eggplant slices on a plate and sprinkle with salt. Let stand for at least 15 minutes so that the salt can extract moisture from the eggplant.
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Meanwhile, peel the sweet potato and grate coarsely with the coarse grater.
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Slice the garlic and parsley. Squeeze the lemon and cut the spring onion into rings.
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Use kitchen paper to wipe the salt from the aubergines and pat dry. Brush the slices with the oil.
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Heat the grill pan without oil or butter, let it get hot and grill the aubergine in parts in 12 minutes golden brown. Turn halfway.
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Beat the eggs in the meantime and mix with the sweet potato, garlic, breadcrumbs, pepper and salt.
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Heat the oil in a large frying pan with non-stick coating. Spread the sweet-potato mixture in 12 hills over the pan and press a little flat.
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Bake 10 minutes on medium heat. Turn halfway. Remove the potatoes from the pan and drain on kitchen paper.
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Spread the aubergine over a flat dish and crumble the feta. Sprinkle with the parsley and some pepper and sprinkle with some lemon juice.
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Mix the yogurt with the spring onion and tahini. Serve the sweet potatoes with the aubergine salad and yoghurt sauce.
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Nutrition
945Calories
Sodium0% DV1.200mg
Fat117% DV76g
Protein46% DV23g
Carbs12% DV37g
Fiber44% DV11g
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