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Eggplant has
always been a rather challenging vegetable for me. Usually I get these
big whoppers that stare at me for a week before I finally roast them and
make baba ganoush.
Eggplant isn’t like green beans or broccoli that you can just steam and
top with butter. You really need to do something with it. Fortunately,
Japanese eggplant is, in my opinion, a lot easier to work with than
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