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Laurenholly2008
Spicy eggplant pies with yogurt
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Ingredients
Directions
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Grate and squeeze the lemon. Cut the aubergines lengthwise in 4 parts and sprinkle the pulp with salt. Let the aubergine patties lie for 30 minutes.
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Meanwhile, make the marinade: Finely chop the leaves and stalks of the basil and mix in a bowl with cumin, lemon zest, salt, freshly ground black pepper, a little lemon juice and a dash of olive oil.
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Cut the tomatoes for the sauce, remove the seeds with moisture and cut the flesh into cubes. Mix the yogurt with tomato cubes, sambal, salt and pepper in a bowl. Remove the pomegranate seeds from the peel and remove the white pieces.
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Dab the eggplant parts dry and press out any moisture if necessary. Brush the parts with olive oil and roast them in a not too hot place on the barbecue in 10 minutes brown and done. Turn the parts regularly.
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Place the aubergine pies on a plate and spoon over the marinade. Let them stand for 15 minutes. Spoon a spoonful of the yogurt sauce on each eggplant part and sprinkle with pomegranate seeds.
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Nutrition
360Calories
Fat46% DV30g
Protein10% DV5g
Carbs5% DV15g
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