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Eggplant (turkish Style)

( Originally Published 1914 )



Wash and peel two good-sized egg-plants and chop. Put a pound of raw mutton through the meat-chopper. Season, using paprika. Add a chopped onion and a sprig of parsley.

When the mixture is very fine, put in a bake dish and pour over a rich tomato sauce and bake slowly.



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