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Glenda Beall
Rucola salad with eggplant and fried mushrooms
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Ingredients
Directions
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Heat the oil in a high frying pan. Rinse some water over the aubergines and dry them well in a kitchen towel. Fry the aubergine in portions golden yellow and drain on kitchen paper. Keep warm in the oven.
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Pour away most of the oil and fry the mushrooms in the same pan with the garlic on high setting and brown. Sprinkle with salt and pepper.
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Mix the ingredients for the dressing and season with salt and pepper.
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Divide the arugula and onion rings over 4 large plates and pour over the dressing. Divide the warm eggplant and mushrooms and sprinkle with the cheese. Serve immediately.
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Nutrition
245Calories
Sodium0% DV0g
Fat34% DV22g
Protein12% DV6g
Carbs1% DV4g
Fiber0% DV0g
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