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Recipe Name: Aubergine And Pepper Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Aubergines
3 Red peppers, roasted and
1 3 fluid ounc soy sauce
3 Unseasoned Japanese rice
3 Tablespoon(s) Freshly squeezed lime juice
2 Tablespoon(s) Brown sugar
2 Tablespoon(s) Fish sauce
1 Teaspoon(s) Asian chilli sauce
2 Tablespoon(s) Minced spring onion
3 Tablespoon(s) Fresh coriander, chopped
plus extra
for garnish
3 Tablespoon(s) Chopped mint
2 Tablespoon(s) Very finely minced fresh
2 Cloves Garlic, Finely Minced
Salt and freshly ground
Black pepper to taste
Trim the ends of the aubergines, then cut each one lengthways into 6-8
pieces. In a rectangular dish, combine 2tbsp of the cooking oil, the
soy sauce, and vinegar, then add the aubergine. Marinate for 1 hour,
turning the vegetables every 15 minutes. Brush the aubergines and
peppers with oil and chargrill for about 4 minutes on each side, until
browned and softened. Coarsely chop the aubergine and peppers. In a
small bowl, combine the aubergine, peppers, remaining 2tbsp cooking
oil, lime juice, sugar, fish sauce, chilli sauce, spring onion,
coriander, mint, ginger and the minced garlic. Set aside at room
temperature. This recipe can be prepared up to 8 hours prior to
serving. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 30673
Calories From Fat: 84
Total Fat: 10.1g
Cholesterol: 0mg
Sodium: 1270.4mg
Potassium: 16886.1mg
Carbohydrates: 1401.7g
Fiber: 15.7g
Sugar: 1366.7g
Protein: 13.5g

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