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Chinese eggplant in garlic sauce recipe 

Slow And Homesteady NJ
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28 окт 2024

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Комментарии : 2   
@jefferydeverin903
@jefferydeverin903 3 месяца назад
Nice that’s looking pretty good. I always gently salt the eggplant, give it 30-45 minutes to rest, and then pat them dry before introducing them to the oil. Helps prevent them absorbing oil and keeps their texture from getting soggy.
@SlowAndHomesteadyNJ
@SlowAndHomesteadyNJ 3 месяца назад
I'm gonna give this a try with some of the Italian eggplant I have that is much thicker. Working with this Chinese eggplant seems to be another beast.
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