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Recipe Name: Aubergine And Feta Layer Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

4 Tablespoon(s) Olive oil
Sunflower oil, for deep
2 Garlic cloves
1 Sprigs rosemary
2 Aubergines
100 Gram(s) Feta cheese
1 Tomato
50 Balsamic vinegar
1 Handful fresh basil leaves
1 Garlic clove, roughly
Heat 2 tbs of olive oil in a griddle pan. Heat a small pan half full
with sunflower oil. 2 Crush two garlic cloves with the side of a knife
to just break open. Put the garlic and rosemary into the sunflower oil
to allow it to infuse. 3 Slice the aubergine into 1cm wide rings,
reserving the green tops. Place the slices in the griddle pan, drizzle
the remaining olive oil over and season well. Cook on each side until
charred and golden. 4 Cut the feta cheese into slices 1/2 cm thick.
Slice the tomato. Heat a small pan. Pour the balsamic vinegar in and
heat until reduced by half and syrupy. 5 Fry the tops of the
aubergines in the sunflower oil for 2 minutes until crisp. Blitz the
basil, garlic and olive oil in a processor to make the pesto. 6
Arrange the aubergine, feta cheese and tomato slices alternatively,
seasoning each layer, finishing with the green top. Drizzle the
balsamic vinegar over the top and the pesto around the edge. Converted
by MC_Buster. Per serving: 459 Calories (kcal); 45g Total Fat; (85%
calories from fat); 8g Protein; 9g Carbohydrate; 45mg Cholesterol;
565mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1
Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 493
Calories From Fat: 403
Total Fat: 45.7g
Cholesterol: 44.5mg
Sodium: 1031.8mg
Potassium: 558.5mg
Carbohydrates: 12.8g
Fiber: 5.5g
Sugar: 4.6g
Protein: 12.6g

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