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Aubergines a la provencale PDF Print E-mail
Written by Gloria   
Saturday, 21 February 2009 01:00
Aubergines a la provencale literally means "aubergines or eggplants in the style of Provence", where the aubergines are split lengthways, then flesh is removed, chopped and mixed with onions, tomatoes and garlic, returned to the skins and baked au gratin. The dish is served with tomato sauce.
 

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