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Eggplant Omele

ID: 115   Eggs  
  Yield/Servings: 6 servings  
1 cup diced eggplant
4 tbsp. butter
6-8 eggs, beaten
1/3 cup milk
1 tsp. salt
Pepper to season

Peel eggplant and cut into dice; enough to make 1 cup Saute eggplant in butter in frying pan until tender. To beaten eggs add milk, salt and pepper.

Pour into pan with the eggplant, cook slowly until firm. Fold over, turn out on platter and serve.


Recipe Source: JMD
Submitted by:
Creative Cooking

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