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Crispy Aubergine on Creamy Kohlrabi
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- 1 aubergine (approx. 250 g), sliced in rounds (5 mm)
- 1 tsp sugar
- ¾ tsp fine sea salt
- ½ bunch fresh dill, leaves only
- 100 g tortilla chips, vegan
- 600 g water
heaped tsp vegetable stock paste, homemade, vegan (see tip)
or 1 vegetable stock cube (for 0.5 l), vegan, crumbled
- 400 g kohlrabi, diced (1 cm)
- 4 Tbsp plain flour
- 2 Tbsp cornflour
- 100 g vegan cream cheese
- 1 tsp agave syrup
- ¼ tsp ground black pepper
- sunflower oil, for frying
- per 1 portion
- 1390 kJ / 333 kcal
- 7 g
- 39 g
- 16 g
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