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January 2019

Aggplant Recipes

Bundt Cake Recipes

BananaChocolate Bundt Cake

BananaChocolate Bundt Cake Recipe
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EggplantTomato Chutney Recipe

EggplantTomato Chutney recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print EggplantTomato Chutney recipe  PDF


2 tb Olive or vegetable oil
1 md Onion, chopped
1/2 ts Salt
2 md Tomatoes, seeded and
chopped (about 1/2 cup) 2 Cl Garlic, crushed
1 md Eggplant, pared and cubed
1/4 c Chopped parsley
1/4 c Currants
2 tb Tarragon vinegar
Heat oil in 12 inch skillet over medium heat. Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no e cess liquid remains. ABOUT 3 1/2 CUPS SAUCE 10 CALORIES PER TABLESPOON.To Microwave: Place onion, garlic and oil in 3 quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes or until onion is softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon.

EggplantTomato Chutney recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
649 people have voted
Last Reviewed on 2019-01-19



Saturday, Jan 19 2019 Download & Print EggplantTomato Chutney recipe  PDF   Aggplant recipes RSS   New

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2 pounds fresh mushrooms 1/4 cup minced fresh onion 1/2 cup celery finely slivered 6 tablespoons butter 2 1/2 tablespoons minced fresh parsley 1 teaspoon salt 1/2 teaspoon paprika 4 tablespoons flour 2 cups broth beef, chicken or veg Slice mushroom caps and chop stems. Set aside while you saute onion and celery in butter in a large heavy skillet or dutch oven 3 minutes. Add parsley and saute 3 minutes stirring with a wooden spoon. Add mushrooms. Sprinkle on salt, paprika and flour. Stir constantly until well blended. Add broth slowly. Bring to a boil. ...

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