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Baked Aubergine, Goat's Cheese and Tomato Ratatouille (TM6)
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Ingredients
- 200 g plum tomatoes
- 160 g aubergine, washed, ends removed, halved lengthways
- 2 pinches fine sea salt, plus ¼ tsp
- 60 g Parmesan cheese, cut in pieces (2 cm)
- 25 g walnut halves
- 1 garlic clove
- 50 g fresh basil leaves
- 100 g olive oil
- 4 pinches dried oregano
- 200 g goat's cheese, soft, thinly sliced
-
50
g honey
or agave syrup - 40 g white wine vinegar
- Nutrition
- per 1 portion
- Calories
- 2157.4 kJ / 515.6 kcal
- Protein
- 16.7 g
- Carbohydrates
- 16.6 g
- Fat
- 43.5 g
- Saturated fat
- 13.6 g
- Fiber
- 2.5 g
- Sodium
- 660.2 mg
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