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TaraV1976
Pasta salad with yoghurt, baharat and eggplant
Pasta salad with yoghurt, baharat and eggplant: a particularly delicious mix of Italian and Middle Eastern ingredients.
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Ingredients
Directions
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Cook the penne according to the instructions on the package. Drain and rinse under cold running water. Drain in a colander.
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Meanwhile 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 with the baharat over a high heat for 5 minutes until golden brown and done.
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Chop the nut-fruit mix coarsely. Cut the parsley coarsely.
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Mix the low-fat curd cheese with the rest of the baharat for the dressing. Press the garlic above and season with salt.
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Spoon half of the nut-fruit mix, half of the parsley and the dressing through the pasta. If necessary, season with salt and pepper.
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Garnish with the aubergine, the rest of the nut-fruit mix and parsley and drizzle with the rest of the oil. Serve immediately.
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Nutrition
425Calories
Sodium3% DV70mg
Fat25% DV16g
Protein30% DV15g
Carbs18% DV53g
Fiber20% DV5g
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