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Eggplant Sauce (P, KLP, TNT)
Source: Sofia Restaurant, Inbal Hotel
Serves: 4 to 6

3 medium sized eggplants
4 small potatoes

Roast the eggplants over an open fire. Peel and scrape; let drain.

Boil the peeled potatoes in a vegetable broth.

Mash both together in a food processor with garlic and a little olive oil.


Poster's Notes:
We had this under a dish of salmon.

Posted by Helaine Ring

Nutritional Info Per Serving:N/A