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Roast each eggplant, turning frequently, over a flame or under a broiler, until the skin is charred all over, 20 to 25 minutes. Using a sharp knife, peel the eggplants and rinse thoroughly under cold water. Quarter the eggplants lengthwise and discard as many seeds as possible. Toss with 1 tsp sea salt, then place the eggplants in a stainless-steel or other non-aumnu clander and squeeze out as much water as possible. with paper towels. Cut the eggplant flesh into 1 1/2 inch cubes. Place the cut eggplant in a glass or ceramic bowl and, stirring continuously with a wooden spoon, slowly add the safflower and olive oils and remaining 1/2 tsp sea salt. Stirring, add the milk. Spread out the eggplant on a large plate, and using a fork, score parallel lines on the surface. Garnish with the tomato slices and olives. Serve the chopped onion on the side. Makes about 2 1/2 cups, serves 4 to 6. From The New York Cookbook by Molly ONeill. From: NANETTE BLANCHARD Refer#: NONE Subj: New York Recipes Conf: (1010) F-COOKING
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|Serving Size: 1 Serving (1624g)|
|Recipe Makes: 1|
|Calories from Fat: 2683 (92%)|
|Amt Per Serving||% DV|
|Total Fat 298.2g||398 %|
|Saturated Fat 36.9g||185 %|
|Monounsaturated Fat 119.6g|
|Polyunsanturated Fat 127.1g|
|Cholesterol 0.3mg||0 %|
|Sodium 3222.9mg||111 %|
|Potassium 2882.2mg||76 %|
|Total Carbohydrate 75.3g||22 %|
|Dietary Fiber 41.5g||166 %|
|Sugars, other 33.8g|
|Protein 13.3g||19 %|
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Calories per serving: 2931
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