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LaurieJ68
Zucchini and eggplant with hazelnut oil
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cut the courgettes and aubergines in the length and place them with the cutting edge upwards on the baking sheet.
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Make a few oblique notches in the flesh and brush the vegetables with 2 tablespoons of oil. Sprinkle with (chili) pepper and coarse sea salt.
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Roast the vegetables in the oven in about 30 minutes brown and done.
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Roast the hazelnuts brown in a dry frying pan and pour in the remaining oil.
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Remove the pan from the heat source and stir in the parsley and lemon zest.
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Place the vegetables on a dish and spoon the nut oil over it.
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Tasty with meat kebab and couscous.
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Nutrition
295Calories
Sodium0% DV0g
Fat37% DV24g
Protein12% DV6g
Carbs4% DV12g
Fiber0% DV0g
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