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Stuffed Aubergine with Saffron Yoghurt and Pomegranate Seeds
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- 3 aubergines
- 2 pinches fine sea salt
- 80 g olive oil
- 100 g bulgar wheat
- 250 g water
- 50 g spring onions, cut in pieces
- 100 g red peppers, cut in pieces
- 30 g lemon juice, freshly squeezed
- 50 g olive oil
- 1 tsp saffron
- 1 garlic clove
- 180 g Greek yoghurt
- 50 g pomegranate seeds
- 30 g toasted pine nuts
- 20 g fresh basil leaves
- per 1 portion
- 1653 kJ / 395 kcal
- 7 g
- 29 g
- 25 g
- 10 g
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