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Side Dish: Hot Oven Aubergines

5 from 8 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 320 kcal

Ingredients
 

for the paste:

  • 310 g Red grilled peppers from the glass, drained weight
  • 3 tbsp Tomato paste
  • 1 Pc. Clove of garlic
  • 1 tsp Each, ground coriander, cumin
  • 2 tbsp Smoked paprika powder
  • Salt pepper
  • 1 Msp Ground fennel
  • 1 tsp Chili powder or chili flakes
  • 2 tbsp Olive oil
  • 1 tbsp Lemon juice

Instructions
 

  • Dice the washed aubergines bite-sized and spread them in a baking dish. Process the ingredients for the paste in a blender into a smooth cream. Season to taste with salt and pepper. When it comes to chili powder, it all depends on how spicy it is, because there are big differences. You can also add half a teaspoon first.
  • Mix 4 tablespoons of the paste with 1 - 2 tablespoons of maple syrup and cover and mix the aubergines with it. Store the remaining paste in a glass in the refrigerator, or freeze it. It will keep in the refrigerator for at least 3 - 4 days.
  • Bake the aubergines in a preheated oven at 200 degrees circulating air (or 220 degrees top / bottom heat) for about 30 - 40 minutes.

Nutrition

Serving: 100gCalories: 320kcalCarbohydrates: 3.5gProtein: 1.3gFat: 33.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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