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Salting eggplant draws out some of the liquid that carries bitter flavors. To salt, place slices, cubes, or strips of eggplant in a colander over a plate; sprinkle with salt and toss. Let stand about 30 minutes. Rinse, drain well and pat dry with paper towels.
Combine flour and salt in a bowl. With a pastry blender or two knives, cut in shortening until…
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Holding a chef’s knife at an angle to the length of the food, slice as thick or thin as desired.…
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