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Pasta salad with eggplant and macadamia mix
Pasta salad with eggplant, grilled peppers, lemon and nuts. Nice for a picnic and easy to advance.
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Ingredients
Directions
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Cut the aubergine into cubes of 1 x 1 cm (brunoise).
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Heat the oil in a frying pan and fry the aubergine in 12 minutes until golden brown. Season with pepper and salt.
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In the meantime, cook the pasta al dente according to the instructions on the package. Drain and rinse under cold running water.
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Meanwhile, grind the nuts roughly. Drain the peppers and cut into pieces. Cut the dill finely.
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Grate the yellow skin of the lemon and press 1 half. Cut the other half in four.
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Put the peppers, half of the nuts, lemon zest and juice, yogurt and oil in a high beaker and puree with the hand blender.
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Season the pepper dressing to taste with pepper and salt. Mix through the pasta and scoop the aubergine with the dill and the rest of the nuts.
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Carefully pour the eggplant mixture through the pasta and spread over lunch trays or jars.
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Put 1 part of lemon on top of it, close and keep outside for max. 4 hours. Yummy! .
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Nutrition
740Calories
Sodium16% DV385mg
Fat82% DV53g
Protein24% DV12g
Carbs16% DV49g
Fiber32% DV8g
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