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Salad of grilled eggplant and mozzarella
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Directions
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Sprinkle the aubergines on both sides lightly with salt and leave the liquid between kitchen paper for 15 minutes.
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Wipe the slices with paper towels and brush them on both sides with a little oil.
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Gril brown on both sides in a grill pan and drain on kitchen paper.
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Arrange the paste eggplant, tomato, mozzarella and basil on a round flat dish and sprinkle with salt and freshly ground pepper.
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Pour a little bit of olive oil over it.
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Nutrition
190Calories
Sodium0% DV0g
Fat23% DV15g
Protein14% DV7g
Carbs2% DV5g
Fiber0% DV0g
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