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COOK THIS NOW My favorite way to cook the surplus of eggplants that start rolling through my kitchen in the waning days of summer is this Filipino preparation wherein Japanese or other small eggplants are broiled, peeled, and flattened with the tines of a fork. The eggplant “cutlets” are then dipped in beaten eggs and pan fried. The name of the dish translates to “eggplant omelet” and it’s a popular breakfast dish in the Philippines, served with varied accompaniments and toppings. What We're Talking About
65 of Our Best Eggplant Recipes Consider these fritters, dips, and tacos proof that eggplant can do it all. Read More ► The Best Chef's Knives of 2020 We tested 20 knives to find the best one for every budget. Read More ► These quick Indian pickles add instant flavor to cheese boards, dosas, and more. Read More ► Trending Recipes
Pan-Seared Eggplant With Buttermilk Dressing Homestyle Dosas With Tomato Chutney Shaak-no Sambharo (Quick Pickled Vegetables) Grilled Eggplant With Garlicky Tahini-Yogurt Sauce Did someone forward this to you? Get COOK THIS NOW in your inbox.
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