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Recipe Name: Aubergine Canellonis With Tomato Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Aubergine with the green top
removed finely sliced
Olive oil for frying
100 Gram(s) Couscous soaked in 300ml hot
water for 1
A large unsprayed lemon
juice of
1 Bunc basil
50 Olive oil
50 Gram(s) Parmesan shavings
3 Ripe plum tomatoes with just
the roughly
core removed
1 Red onion, peeled and finely
100 Extra virgin olive oil
Zest and juice of 1 lime
1 Bunc basil, finely sliced
Season the slices of aubergine and heat a pan with the olive oil.
Place the slices into the pan and cook over a high heat for about 1
minute on each side. Season well and transfer from the pan to a plate
lined with absorbent paper. Blend the basil together with the olive
oil then mix two thirds of this with the couscous and lemon, season to
taste then roll inside the aubergine slices. To make the salsa simply
mix the ingredients together. Serve the aubergine rolls on top of the
salsa and sprinkle with the remaining basil puree and parmesan
shavings. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All
rights reserved. Carlton Food Network
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 133
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 480.3mg
Potassium: 572.6mg
Carbohydrates: 25.2g
Fiber: 8.4g
Sugar: 1.8g
Protein: 7.9g

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