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Old 05-25-2011, 07:35 PM   #11
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Thin slices, dipped in egg, coated with bread crumbs, fried in bacon grease.
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Old 05-26-2011, 11:44 AM   #12
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Years ago, when I first started growing eggplant, I realized that eggplant can substitute for mushrooms in any recipe. I love eggplant--grilled, baked, sauteed, as a dip, roasted and then in a salad with dill and olive oil...there's really no end to what you can do with eggplant.
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Old 05-26-2011, 01:31 PM   #13
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I am scanning recipes from magazines...I happen to have a few copies of La Cucina Italiana. In the one I'm scanning now, there is a recipe for preserved eggplant. Basically, the eggplant is cooked in a vinegar brine and then put in jars with olive oil. According to the recipe, you can keep these for 2 months in the fridge (wondering how many jars I could fit in the fridge...). Does one eat eggplant preserved this way in salads? As part of antipasto?
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Old 05-26-2011, 02:02 PM   #14
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We love egplant breaded fried in evoo and a little butter,sprinkled with bread crumb, fresh chopped parsleymseverak cloves of garlic topped withcarmalized onions mixed withwhite wine some fresh lemon juice topped with a slice of provolone and then with another slice of breaded eggplant
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Old 05-27-2011, 09:40 AM   #15
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Holy Guacamole!
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