Terrine of Roasted Eggplants
Serves 6 to 8
Directions
Preheat the oven to 425 degrees.
Cut the stem ends off all the eggplants. Cut 3 eggplants in half lengthwise and score the flesh with... (continued)
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Ingredients:
4 eggplants, about 1½ pounds each
¾ tablespoon salt, divided
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