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Meatless Monday – Baked Eggplant and Beans
THE ANNOYED THYROID24Ingredients
40Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 25 grams Parmesan cheese (grated)
- 1 slice bread (blitzed into crumbs, seed/multigrain bread gives a lovely nutty texture)
- 2 eggplants (halved lengthways, leave the stems on)
- 2 Tbsp. olive oil
- 1 onion (finely chopped)
- 1 tsp. fresh herbs (oregano, parsley or thyme leaves)
- 2 garlic cloves (finely chopped)
- 1 tsp. smoked paprika
- 1 tsp. brown sugar
- 1 dash worcestershire sauce
- 400 grams chopped tomatoes
- 400 grams beans (can canellini, rinsed and drained)
- 25 grams Parmesan cheese (cubed)
- 1 slice bread (frozen and broken into chunks)
- 2 eggplants (halved lengthways, leave the stems on)
- 2 Tbsp. olive oil
- 1 onion (quartered)
- 1 tsp. fresh herbs (oregano, parsley or thyme leaves)
- 2 garlic cloves (peeled)
- 1 tsp. smoked paprika
- 1 tsp. brown sugar
- 1 dash worcestershire sauce
- 400 grams chopped tomatoes
- 400 grams beans (can canellini, rinsed and drained)
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