Serving Size
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1
Heat the oven at 180°C.
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2
Grill the eggplant and carrots after coating them with oil.
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3
In a pan over the heat, fry the meat and then season with salt, black pepper, onion powder and spices, and put aside.
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4
Boil the spaghetti according to the instructions mentioned on the package, then drain and wash it, and add the tomato sauce, two spoons of minced meat and a little salt and black pepper.
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5
Using a circular mold, place the carrots and eggplant slices respectively, leaving the sides outside the mold, then place the spaghetti and cover with a layer of tin foil and place in the oven for 5 minutes.
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6
In the serving dish, flip the mold, then place the minced meat and garnish with the almonds and pine nuts.
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