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- Honey Roasted Aubergines
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Search results for 500 g of baby aubergines
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Search results for 150 ml of red wine vinegar
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Search results for 4 tbsp of rowse honey pure & natural, 3 tbsp for the aubergines, 1 tbsp for the dip
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Search results for 1 tsp of fennel seeds, roughly crushed
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Search results for 4 garlic cloves, thickly sliced
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Search results for 0.5 lemon, thinly sliced
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Search results for 150 g of greek yogurt, for the dip
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Search results for 1 small bunch of fresh coriander, chop half and use half to garnish
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Search results for 6 pitta breads, grilled and thickly sliced
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Search results for 4 tbsp of olive oil
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Search results for 1 pinch of black pepper
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Search results for 0.5 tsp of crushed dried chillies
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Ingredients
- 500 g of baby aubergines
- 1 pinch of salt
- 150 ml of red wine vinegar
- 4 tbsp of rowse honey pure & natural, 3 tbsp for the aubergines, 1 tbsp for the dip
- 1 tsp of fennel seeds, roughly crushed
- 4 garlic cloves, thickly sliced
- 0.5 lemon, thinly sliced
- 2 bay leaves
- 150 g of greek yogurt, for the dip
- 1 small bunch of fresh coriander, chop half and use half to garnish
- 6 pitta breads, grilled and thickly sliced
- 4 tbsp of olive oil
- 1 pinch of black pepper
- 0.5 tsp of crushed dried chillies