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Suggest a better descriptionPreheat the oven to 190 C,375 F, Gas Mark 5. Place the tomatoes and peppers on a baking sheet in the preheated oven and roast for 25 minutes. When the aubergines have been salting for 15 minutes rinse thoroughly with cold water and pat dry with absorbent kitchen paper. Preheat the grill to the hottest setting and grill the aubergine on each side till golden remove from grill pan allow to cool. When the peppers have roasted and cooled carefully remove the skins and discard the seeds. Slice the flesh into thin strips and place in a salad dish. Combine the grilled aubergine, tomatoes, peppers and arrange the prawns on top. Combine the lime juice,olive oil and crushed garlic in a small jug and pour over the salad. Sprinkle with basil leaves and serve. Delicious served with warm foccacia bread and shavings of parmesan cheese. NOTES : A delicious combination of prawns and roasted vegetables
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 4 servings | ||
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Calories: 85 | ||
Calories from Fat: 65 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 221.6mg | 6 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.2g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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