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Grilled Eggplant
Preparation info
- Difficulty
Medium
Appears in
Ingredients
2 250 g 9 oz.
Method
Blister the skin of the eggplants over a hot wood fire. When the skin is charred, but the flesh is still somewhat firm, wrap the eggplants in foil and set them aside for½ hour to finish cooking from the residual heat. Open the foil packet and remove the skin. Cut each eggplant in quarters, lengthwise.
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- Grilled Eggplant
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