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Eggplant Pancakes


1 large eggplant (1 pound 3 ounces)
2 quarts water
2 tablespoons salt
1/2 cup bread crumbs
2-3 eggs
1 tablespoon oil
1-1/4 tablespoons coriander
1-1/2 tablespoons cinnamon
2 tablespoons vinegar
2 tablespoons oil
2 tablespoons murri
2 large cloves garlic
about 6 tablespoon oil for frying


Peel and quarter eggplant, boil 30 minutes. Drain, mash and mix with bread crumbs, eggs, oil, coriander and cinnamon. Crush garlic in a garlic press and mix up sauce. Fry in oil at medium high, about 1-2 minutes a side. Pour sauce over pancakes before serving.

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