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Amber Marie
Salad of orange and eggplant
Also try this delicious salad of orange and eggplant
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Ingredients
Directions
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Cut the aubergine into ½ cm round slices and sprinkle with salt on both sides. Leave to stand for a moment.
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Cut off a piece of the top and bottom of the oranges and cut the skin down to the flesh.
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Cut the orange slices between the fleece and keep the orange above a bowl to collect the released juice.
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Place the orange slices on a flat plate.
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Roast the cumin seeds in a dry frying pan until they start to smell and rub them finely in a mortar or with the convex side of a spoon.
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Sprinkle the orange slices with the onion rings, the cumin and half of the chopped herbs.
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Pour in the olive oil, honey and the orange juice. Leave in.
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Heat the peanut oil in a frying pan. Rinse the aubergine slices and pat dry well with a clean tea towel.
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Fry them in portions in the hot oil on both sides until golden brown and let the eggplant drain on kitchen paper.
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Place the slices on a large flat dish and sprinkle with freshly ground pepper.
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Spoon the orange parts again into the marinade and spread the orange over the aubergine. Sprinkle with the remaining spices and hazelnuts.
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Nutrition
205Calories
Sodium0% DV0g
Fat25% DV16g
Protein6% DV3g
Carbs3% DV9g
Fiber0% DV0g
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