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Ingredients
- 2 eggplants cut into halves lengthways
- salt for sprinkling
- 70 g harissa paste (see Tips)
- 2 garlic cloves
- 1 tsp ground turmeric
- 1 tsp dried oregano
- 2 tbsp apple cider vinegar
- 65 g extra virgin olive oil
- 70 g shelled unsalted pistachio nuts
- 2 slices bread (approx. 70 g), torn into pieces
- 1 ½ tsp sumac
- pomegranate arils, for garnishing (see Tips)
- Nutrition
- per 1 portion
- Calories
- 415.4 kcal / 1744.6 kJ
- Protein
- 9.4 g
- Fat
- 30 g
- Carbohydrates
- 2.7 g
- Fibre
- 4.6 g
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