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Cut the stem end off the eggplant, and, if desired, a small slice from the bottom so the eggplant can rest flat. Remove the peel with a vegetable peeler. Eggplant peel can be tough and bitter, and is best removed in most recipes. However, some small varieties of eggplant are completely edible, including the peel.
For how-to text see HCA_2008, p.117.
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Base: Use a hot glue gun to hold six wine bottle corks together; let dry. Tie a ribbon around…
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