Guest guest Posted January 19, 2007 Report Share Posted January 19, 2007 Russian Eggplant and Tomatoes Source: 3ABN 2 fresh eggplants, about 2 - 3 inches in diameter small tomatoes fresh basil olive oil 1. Peel eggplant and cut into thin slices. Sprinkle with salt and dip into gf flour. Fry in small amount of olive oil until tender. 2. Place slices on serving platter and top each with a slice of tomato and a leaf of fresh basil. Can be served warm or at room temperature. Quote Link to comment Share on other sites More sharing options...
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