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Baked Aubergine with Blanched Brussels Sprout & Beluga Salad
GREEN KITCHEN STORIES12Ingredients
80Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 6 aubergines (small to medium size, /eggplants)
- 2 Tbsp. olive oil (cold pressed, ghee or coconut oil)
- 1 tsp. ground sumac (or smoked paprika)
- 1 tsp. coarse sea salt
- 1 cup beluga lentils (or other lentils of your preference)
- 1/2 tsp. sea salt
- 400 grams Brussels sprouts
- 5 sprigs fresh flat leaf parsley
- 1 lemon
- 4 Tbsp. olive oil (cold-pressed)
- 2 Tbsp. honey (prefereble unpasteurized, or maple syrup, if you are vegan)
- 1 pomegranate (seeded)
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