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Delicious! I wasn't sure about letting the eggplant sit since it starts to brown after you cut it, but it only browned a small amount and the salting and sitting step left the eggplant with a really lovely flavor. I doubled the recipe and baked it in my 13"x9" pyrex, and used colby jack cheese since that was all I had on hand. :)

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Random Rachel October 01, 2013
Makhouda D'aubergine (Crustless Tunisian Eggplant Frittata)