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Recipe by: saniya
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See below ingredients and instructions of the recipe
1 lg Eggplant (about 1 1/2 lbs,) 1 tb Minced onion
2 tb Vegetable oil Sea salt to taste
1. Place whole eggplant over the open flame of a gas burner or a
charcoal
fire. When it is lightly charred on one side, turn it over and
continue
charring until it is mushy right through..
2. Make 3 vertical slashes in the skin and cut through from the stalk
to
the tip. Set the eggplant in a sloping position for about 15
minutes so
that the bitter brown juice seeps out.
3. Scrape the flesh from the charred skin and discard about 1/2 of the
seeds attached to the fleshy center of the eggplant. Discard the
skin.
4. Chop the flesh fine until it is almost reduced to a pulp-but-it
must
have texture and not be too smooth; stir in the rest of the
ingredients.
5. Set aside to season for about 1/2 hour and serve at room
temperature
with melba toast or matzos.
Mary Riemerman
Submitted By MARY RIEMERMAN On 02-10-95
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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