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Recipe by: thelia
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See below ingredients and instructions of the recipe
2 tb Vegetable oil 1 ts Salt
1 lg Eggplant 1 pn Asafetida
- cut into long, thin slices 1/4 ts Cayenne pepper
1 ea Head broccoli 1/4 ts Paprika
-- cut into bite-size pieces 4 tb Water (or less)
Heat the oil in a wok or frying pan over high heat. Add the eggplant
and fry until lightly browned. Remove the eggplant and place on a
paper towel to soak up excess oil.
Fry the broccoli in the same pan for 3 minutes. Add the salt and
asafetida, and continue frying. Add the cayenne pepper, paprika, and
cooked eggplant and stir until well mixed.
Add 2 to 4 tablespoons of the water, lower the heat, and cook,
covered, until broccoli is tender and everything is heated through,
about 5 to 7 minutes.
Serve over rice.
Ingrid Newkirk PETA, "The Compassionate Cook" Posted by Karen
Mintzias Submitted By MARK SATTERLY On 03-09-95
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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