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	<title>Melanie Cooks &#187; eggplant</title>
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		<title>Russian Eggplant Salad &#8220;Odessa&#8221;</title>
		<link>http://www.melaniecooks.com/russian-eggplant-salad-odessa/744/</link>
		<comments>http://www.melaniecooks.com/russian-eggplant-salad-odessa/744/#comments</comments>
		<pubDate>Sun, 17 Oct 2010 14:13:06 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[russian food]]></category>

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		<description><![CDATA[This is a very easy authentic Russian eggplant recipe that can be served as either appetizer or a side dish.  It originated in Odessa, Ukraine (when Ukraine was part of the Soviet Union), and that&#8217;s why it&#8217;s known as &#8220;Odessa salad&#8221;.  This salad is often served in Russian restaurants in the US, and also sold in Russian delis and supermarkets. Ingredient For Russian Eggplant Salad &#8220;Odessa&#8221; 1 large eggplant 1 small onion Salt and pepper How To Make Russian Eggplant Salad &#8220;Odessa&#8221; Preheat oven to 375F. Put the eggplant in an oven-safe dish and bake for 40 minutes, or until tender.  Remove from the oven and let the eggplant cool.  Note: this step of baking the eggplant can be done in advance. Cut the baked eggplant in half.  Scoop out the eggplant flesh with a spoon and discard the skin. Peel the onion and cut into quarters.  Put the eggplant and the onion in a food processor, and pulse until just a few eggplant chunks remain.  Add salt and pepper to taste. Serve this eggplant salad  cold.]]></description>
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		<title>Baba Ganoush Recipe</title>
		<link>http://www.melaniecooks.com/baba-ghanough-recipe/48/</link>
		<comments>http://www.melaniecooks.com/baba-ghanough-recipe/48/#comments</comments>
		<pubDate>Mon, 12 May 2008 14:00:26 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[dip]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[mediterranean food]]></category>
		<category><![CDATA[middle eastern food]]></category>
		<category><![CDATA[vegan]]></category>

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		<description><![CDATA[Baba ganoush (also sometimes spelled as &#8220;baba ghanoush&#8220;,  &#8220;baba ghanough&#8221; or &#8220;Baba ghanouj&#8220;) is a Middle-Eastern eggplant dip.  This recipe for baba ganoush is authentic and tastes just as good as the baba ganoush in Middle-Eastern restaurants! Ingredients For Baba Ganoush Recipe: 2 large eggplants 2 garlic cloves 4 tbsp tahini Juice from 1 lemon 1 tbsp olive oil 1/4 tsp salt Directions On How To Make Baba Ganoush At Home: Preheat oven to 425F.  Prick the eggplants in several spots with a knife (so they don&#8217;t explode in the oven).  Put the eggplants on a baking sheet and bake for 30 minutes, or until very soft. Remove the eggplants from the oven.  Wait till they are cool enough to handle (I just run cold water over them to speed up the process).  Cut the eggplants in half lenghwise.  Scoop the flesh out with a fork and put in a bowl.  Discard the skin. Chop the eggplant flesh and put in a fine-mesh colander.  Put the colander over a sink, and press on the eggplant with your hands to squeeze the juices out. Put eggplant, tahini, lemon juice, oil, garlic and salt in a food processor.  Process until smooth. Serve [...]]]></description>
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