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Eggplant and Tomato Sauce
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2 lb Eggplant
1/2 cup Olive oil
1 cup Onion, finely chopped
1 cup Tomatoes, chopped
1/2 cup Finely shredded ginger
1 tsp Salt
1/2 cup Red chili peppers
1 tbsp Sweet paprika
1/2 tsp Ground black pepper
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1. Grill or broil whole eggplants until they collapse. When cool enough to handle, slit them open and place on a serving dish.
2. Fry onion in the hot oil over a medium heat for 10 minutes. Stir frequently, add all the remaining ingredients, Cook, stirring often for 10 to 15 minutes. Topped the eggplants with the spicy tomato sauce, serve hot.
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Preparation Time: |
Serves: 4 |
| Recipe Origin: India |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 5716 times. |
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