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  1. Sarah, heres an old recipe from Fanny Farmer for “eggplant caviar”. Bake 1 eggplant at 350 until soft. Peel, chop fine and set aside. Cook 1/2 cup chopped onion with 1 clove minced onion in 1/4 cup olive oil, cook very slowly until soft. Add eggplant and 4 tbl tomato paste, cook and stir until thick, about 15 min. Add 1 tbl lemon juice, salt and pep. Serve at room temp or cooler. Good on crackers or crostini (my comment not Fannys,doubtful whether she was familiar with crostini). This is sort of Baba Ganooshish but I like this better.

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  2. Garlic, I meant 1 clove of garlic, jeesh.

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  3. I’ll give it a try!

    Reply
  4. Pingback: Pickles, Pavlova, and Produce « So what? Sew buttons!

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