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Recipe Name: Aubergine And Mozzarella Mountains Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Aubergine, cut into 8 slices
4 Beef tomatoes
1 250 gram pac buffalo
2 Tablespoon(s) Olive oil
Ready made pesto
Sea salt and pepper
Preheat the oven to 190øC/375øF/gas mark 5. Place the aubergine
slices on a preheated griddle or under a hot grill and cook until
browned on both sides. Place 4 of the aubergine slices on a lightly
oiled baking sheet, top each with alternative slices of tomato and the
remaining aubergine slices. Sprinkle each layer with salt and pepper.
Skewer the stacks through the centre with a cocktail or satay stick to
hold them together. Place in the oven and cook for 10 mintues. To
serve, transfer the stack onto individual serving plates, carefully
remove the stabalising sticks. Drizzle with a little olive oil and top
with a generous spoonful of pesto. Garnish with basil sprigs and serve
warm or at room temperature. Converted by MC_Buster. Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 455
Calories From Fat: 358
Total Fat: 40.5g
Cholesterol: 54.4mg
Sodium: 527mg
Potassium: 71.7mg
Carbohydrates: 2.4g
Fiber: 0g
Sugar: <1g
Protein: 20.6g

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