Savoury aubergine (eggplant) on toast
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Savoury aubergine (eggplant) on toast
  Eggplant    Vegetarian    Toasts  
Last updated 6/12/2012 1:22:19 AM. Recipe ID 54891. Report a problem with this recipe.
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      Title: Savoury aubergine (eggplant) on toast
 Categories: Main dish, Vegetarian
      Yield: 1 Serving
 
    1/2 sm Eggplant
      1 sm Onion
      1 tb Olive oil
           Sea salt
           Freshly ground black pepper
           Whole wheat toast
 
  Put the halved aubergine (eggplant) cut side down on a baking dish
  (the remaining half should be immediately wrapped and refrigerated)
  and bake at 400 degrees F (200 C / Gas Mark 6) for about half an
  hour, by which time it should be soft.  Leave to cool.
  
  Slice the onion thinly.  Fry the sliced onion in the olive oil in a
  frying pan (skillet) until lightly browned.
  
  Scrape the aubergine (eggplant) flesh from the skin and discard the
  skin. Chop the flesh coarsely.  Add it to the frying pan (skillet),
  and continue cooking for a couple of minutes longer. Season to taste
  and serve immediately over hot toast.
  
  * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen
  Mintzias
 




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Recipe ID 54891 (Apr 03, 2005)

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