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FRIED EGGPLANT

(Vegetables) - (The International Jewish Cook Book)







Pare eggplant, cut in very thin slices. Sprinkle with salt, pile slices
on a plate. Cover with a weight to draw out juice; let stand one hour.
Dredge with flour and fry slowly in a little butter until crisp and
brown, or dip in egg and cracker and fry in deep fat.

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BROILED OR FRIED EGGPLANT

For preparing eggplant, either to fry or boil, use small eggplant as
they are of more delicate flavor than the large ones. Do not cook too
rapidly.

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FRIED EGGPLANT

Pare the egg-plant, cut in slices one-half inch thick, sprinkle salt
on slices; let stand under heavy weight several hours. Wipe slices dry
with a napkin and dip in a mixture of white of one egg, and one
tablespoon of water, then dip them in fine rolled bread crumbs and fry
a rich brown in deep fat. Drain and serve. Catsup should always be
served with eggplant.









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