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| Moroccan Eggplant Salad | ||||||
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Peasant
Pancakes |
Friday, May 09th 2008
Moroccan Eggplant Salad 5 small eggplants, sliced Salt eggplant slices generously and leave to drain for 30 minutes. Rinse well under running water and pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste, along with
the peppers and the rest of the ingredients except the lemon quarters.
Cook and mash gently for 10 to 12 minutes, or until excess liquids have
evaporated. Adjust seasoning. Allow to cool and then Freshlook
Colorblends
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