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Rita’s Eggplant

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Why I Love This Recipe

Yvette's Notes:

Using the "barbeque" (stove-top) cooking method imparts a slightly charred, smoky flavor to the eggplant.

Keeps in refrigerator for 3 to 5 days.

Kosher (pareve)

Ingredients You'll Need

Whole eggplants
2 T olive oil

Optional Ingredients:
1/4 tsp salt
Ground pepper
Finely chopped onions


Cook washed, whole eggplant using either the (1) barbeque or (2) oven method:

(1) "Barbecue" on gas stove by placing eggplant on burner over flame. It will char on outside and be soft inside in about 5 minutes per side (consider an eggplant as having 2 sides).

(2) In oven: put whole eggplant on ungreased metal pie pan. Cook 10-20 minutes until soft.

Put eggplant in shallow bowl to cool.

Peel eggplant. A few small pieces of charred skin left on the eggplant won't hurt the taste.

Make transverse cuts about 1/2" apart, then mash eggplant with a fork to fluffy consistency.

Add olive oil and any of the optional ingredients.

Eat cold.

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