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Eggplant Casserole |
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Eggplant Casserole - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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2 med
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eggplants |
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2 med
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onions, chopped |
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8 clv
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garlic, grated |
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1/4 cup
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butter or shortening |
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1 tsp
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turmeric |
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1/2 tsp
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salt |
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1/4 tsp
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pepper |
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1
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tomato |
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4
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eggs |
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| Method: |
Roast the eggplants over a charcoal grill until brown. Or roast them in a 400 deg F oven until brown on the outside and soft on the inside (test with a fork). Cool and peel. Mash the pulp. Saute the onions and garlic in the butter or shortening until golden brown. Stir in the turmeric. Add the eggplant pulp and saute briefly, stirring well. Add the salt and pepper.
Drop the tomato briefly into hot water to loosen its skin, and then peel. chop it into small pieces, and stir them into the eggplant. Cook over a low heat for 5 minutes. Beat the eggs and pour them over the eggplant. When the eggs start to solidify, stir briefly, and serve.
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