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Eggplant Rice Pudding

8 November 2003

Yes, you can use eggplant as a desert dish.

Cut eggplants in half, slice each a few times longways, and cook face up in a covered dish for 30 minutes at 300-350F. Take out, and rub it with powdered ginger, cardomon, cinnamon, brown sugar, cover with raisins, and drizzle maple syrup on top. Put back in for fifteen minutes, uncovered, 425F. Serve and call "eggplant rice pudding" because otherwise you'll scare people.

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