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Roll a portion of the dough into a 10-in. to 12-in. wedges and roll up, beginning at the wide end. Place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescent shape.
Salting an eggplant draws out some of the moisture, giving the flesh a denser texture. This…
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For how-to text see HCA_2008, p.191.
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