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CATEGORY CUISINE TAG YIELD
Eggs Moroccan Eggplant, Moroccan, Salad, Tomatoes 6 Servings

INGREDIENTS

4 Garlic cloves, finely
chopped
1/2 t Salt
Olive oil, for frying
1 lb Tomatoes, cubed
1 t Paprika
1/2 t Ground black pepper

INSTRUCTIONS

1998    
Peel eggplants and cut into 1-cm thick slices. Fry in olive oil on
both sides and then cut into quarters. Saute the garlic and tomatoes
for about 2 minutes. In a medium bowl combine tomato/garlic mixture,
add remaining ingredients and toss well. Posted to recipelu-digest
Volume 01 Number 434 by RecipeLu <recipelu@geocities.com> on Jan 02,

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