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PREPARATION:Drain and measure 1 cup of the cooked eggplant into a bowl. Mix with remaining ingredients.
Cover and chill thoroughly. Heat bacon drippings or oil in a
heavy skillet over medium heat; drop mixture by tablespoonfuls and fry until nicely browned on both sides. Serve immediately as a side dish with sliced tomatoes or salsa. Serves 6.
More Eggplant Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index More Eggplant RecipesEggplant ScallopBaked Eggplant and TomatoesEggplant With Sweet Onions and Tomatoes More Eggplant Recipes |
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