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1 hrs 15 mins
This is an easier and healthier way to eat eggplant then the more traditional breaded. Sometimes I will cook the rice in chicken or beef broth for a little different flavour. This recipe originally comes from the cookbook--So Fat, Low Fat, No Fat by Betty Rohde.
Units: US | Metric
Serving Size: 1 (312 g)
Servings Per Recipe: 6