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Mocaligirl
Stuffed onions with feta, pine nuts and tomato
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Ingredients
Directions
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Boil the onions with peel for about 10 minutes in water with salt. Drain and allow the onions to cool.
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Roast the pine nuts in a dry, hot frying pan. Mix them with the feta, the bread, the tomatoes, garlic, Italian herbs and the egg.
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Preheat the oven to 180 ° C. Halve the onions horizontally and peel them. Empty them with a pointed teaspoon so that a firm side remains.
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Slice the inside of the onions and mix with the fetal mixture. Divide the filling over the onions and put them on a baking tray.
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Sprinkle with 2 tablespoons of the tomato oil. Cover with aluminum foil and place the onions for about 30 minutes in the middle of the oven until tender.
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Nutrition
280Calories
Sodium0% DV0g
Fat26% DV17g
Protein26% DV13g
Carbs6% DV17g
Fiber0% DV0g
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