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Recipe of Eggplant Ceviche
Recipe

Eggplant Ceviche

30 min
10 min
Not so easy
12
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A delicious and fresh recipe perfect for a hot day. It is a vegan ceviche option that you will love and it is a very good option for any occasion.

Ingredients

4 servings
  • 2 pieces of eggplant
  • 1 piece of Red bell pepper
  • to taste of basil
  • to taste of garlic
  • to taste of ground cumin
  • to taste of oregano
  • to taste of vinegar
  • to taste of olive oil
  • to taste of salt and pepper

    Preparation

    Slice the aubergines along with everything and peel them in a hot pan with a little olive oil and seal both sides. Perform the same procedure with the red pepper.
    In a bowl place olive oil and vinegar in equal parts, the crushed garlic, basil, oregano, cumin, salt and pepper.
    Mix the vinaigrette with the eggplant and pepper, incorporate well and serve. Accompany with cookies.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    0.0
    kcal
    0.0%
    Carbohydrates
    0.0
    g
    0.0%
    Proteins
    0.0
    g
    0.0%
    Lipids
    0.0
    g
    0.0%
    Fiber
    0.0
    g
    0.0%
    Sugar
    0.0
    g
    0.0%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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