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Melitzanes Imam
February 01, 2009

This was a very surprising dish. I thought it was going to be plain, but the cinnamon really added to the flavor. I changed the recipe a bit and cooked tofu with the onions and garlic in the beginning. I also salted the eggplant and let it drain in a strainer about an hour before I cooked it. That helped with the bitterness. I can't wait to make it again!

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