馃崋ENSALADA MARROQU脥 DE BERENJENAS 馃崋
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82

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82

馃崋Moroccan eggplant salad 馃崋.

5

(84)

0 kcal

palomix

palomix

Preparaci贸n de la receta

1

Cut the eggplants in half and roast them for about 30 minutes at 200 degrees until they are ripe. Allow to cool and cut into wedges.

2

In a blender glass mix the spices, the juice of 1 lemon, 1 clove of garlic and twice as much oil as juice. Blend and if it is too strong add a little water.

3

Pour the dressing over the eggplants and enjoy!

Ingredients

Steps

Calories

1

Cut the eggplants in half and roast them for about 30 minutes at 200 degrees until they are ripe. Allow to cool and cut into wedges.

2

In a blender glass mix the spices, the juice of 1 lemon, 1 clove of garlic and twice as much oil as juice. Blend and if it is too strong add a little water.

3

Pour the dressing over the eggplants and enjoy!

Calories

Per 100g

Calories

carbohydrates

carbohydrates

proteins

proteins

fats

fats

salt

salt

Sugars

Sugars

Saturated fats

Saturated fats

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Informaci贸n nutricional

Per 100g

Calories

Per 100g

Calories

carbohydrates

carbohydrates

proteins

proteins

fats

fats

salt

salt

Sugars

Sugars

Saturated fats

Saturated fats

Desbloquear informaci贸n nutricional

Hazte PLUS para ver la informaci贸n nutricional de las recetas, y desbloquear muchas m谩s funcionalidades PLUS.

Valoraciones

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Etiquetas

Dinner

Vegan

Gluten free

Vegetarian

All

Vegetables

Accompaniment

Lactose free

Salads and bowls

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