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Eggplant (peeled)

Eggplant or Squash: Slice into 1/2 inch thick slices. Salt, stack
and let stand about 20 minutes. Paper towels may be used to remove
excess water. Heat oil and fry eggplant and squash on both sides
until brown.

Cauliflower: Break off florets and wash. Place in saucepan. Add
water and cover. Bring to a boil and cook till just tender.
Remove from heat and drain. Fry in hot oil until brown on all
sides. Serve hot or cold.

Variations: Sliced tomatoes or potatoes sliced in 1/4 inch rounds.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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