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    Broiled eggplant salad with sautéed onions, garlic and tomatoes
    March 17, 2011

    Serves 2 as a main with pita 1 1/2 lbs eggplants 1 cup diced tomatoes 1 medium onion, diced 8 large garlic cloves, minced 1 tsp turmeric Salt and freshly ground pepper to taste pinch red pepper flakes 1 tablespoon tomato paste Broil or grill the eggplants, turning them a few times, until they are very tender, about 20 minutes. Remove pulp to a bowl. Cook onion, garlic, turmeric, tomatoes, S, pepper flakes until tender and thick. Add tomato paste + eggplant, cook 5 min.



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