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Spaghetti with eggplant and pesto
Spaghetti with green pesto, eggplant and pine nuts.
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Ingredients
Directions
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Cook the spaghetti according to the instructions on the package. Clean the aubergines and cut into small pieces. Slice the onion.
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Heat the oil in a large frying pan (or wok) and fry the onion and aubergine 6 min., Scoop regularly.
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Meanwhile roast the pine nuts over medium heat in a dry frying pan until lightly browned. Let cool on a plate.
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Mix the spaghetti with the aubergine onion mixture and the pesto. Warm for another 2 minutes. Sprinkle the pine nuts over it.
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Season with pepper and salt. Divide the spaghetti over the plates.
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Nutrition
775Calories
Sodium23% DV540mg
Fat57% DV37g
Protein40% DV20g
Carbs29% DV87g
Fiber32% DV8g
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