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Grilled eggplants for winter

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07 July 2011
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Tasty eggplant covered with cheese and ham and crumbs, it's all you need as a snack Read more...
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This might be an unusual way of preparing eggplants, although it is widespread in the middle and eastern European countries. Read more...
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This dish is surprisingly filling, but this was a new way of preparing it for me, and I recommend it with all my heart Read more...
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Amounts for servings:
5 kilograms eggplant
Difficulty:
Medium Medium Medium
Preparation time: 50 minutes
Cooking time: 1 hour
Nutritional Information (one serving):
Calories
100 cal
Omega 3
54 mg
Omega 6
263 mg
Vit. A
113 IU
DV:2%
Vit. B9
92 mcg
DV:23%
Vit. C
8 mg
DV:14%
Vit. K
17 mcg
DV:21%
Ca
38 mg
DV:4%
Mg
58 mg
DV:15%
1. Broil or grill the eggplants until the core is soft. Then peel or remove the core with a spoon. Strain off the core.

2. With a stainless or ceramic knife mince (cut in small pieces) the core of the eggplants, then put them in small amounts (about half kilogram) into small plastic bags.

3. Keep in the freezer until use and defrost before use. It is ideal for preparing eggplant salad.

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