Reference > Farmer's Cookbook > VEGETABLES > Fried Eggplant I
  Stuffed Cucumbers Fried Eggplant II  
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Fried Eggplant I

Pare an egg plant and cut in very thin slices. Sprinkle slices with salt and pile on a plate. Cover with a weight to express the juice, and let stand one and one-half hours. Dredge with flour and sautée slowly in butter until crisp and brown. Eggplant is in season from September to February.


CONTENTS · BIBLIOGRAPHIC RECORD
  Stuffed Cucumbers Fried Eggplant II  
 
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