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Ingredients:


Eggplants (preferred seedless)
Coarse salt
Oil for frying


Directions:


Slice the eggplants (with or without the skin) 1/2 inch thick
Sprinkle coarse salt on the slices and set aside for 1/2 hour to extract the bitterness
Heat oil in a pan
Wipe the slices from the liquids and fry to golden
Lay the fried slices on a paper towel to absorb excess of oil



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