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Grilled Eggplant (Aubergine) And Pepper Salad

Nutrition per serving    (USDA % daily values)
CAL
269
FAT
45%
CHOL
23%
SOD
3%

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Ingredients for 6 servings

red wine vinegar

2 large red bell peppers or orange bell peppers or yellow bell peppers

1/4 cup fresh mint leaves , chopped

1 large eggplant , rinsed, ends trimmed, and thicly sliced crosswise

3/4 cup moroccan marinade (reserved from flank steak Flank steak With Warm Moroccan Spices )

2 medium zucchini , rinsed, ends trimmed, and halved lengthwise

salt & fresh ground pepper

1/2 cup pine nuts , toasted

1 large sweet onion , peeled and thickly sliced

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