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OCR Page 1 of 2A FAVORITE RECIPE OF ROSALYNN CARTER
Eggplant Souffle
1
medium eggplant
salt and pepper
1/4
cup butter or margarine
1-1/2
cups milk
2
eggs
1
cup cracker crumbs (good with cheese crackers)
Peel, slice and cook eggplant until it mashes easily; season with salt and
pepper. Add other ingredients. This mixture will be the consistency of
a
pudding, Pour into buttered 1 quart baking dish about 1-1/2 inches deep.
Bake at 350 degrees for 20 to 30 minutes (or longer) until it is set like
a custard, but not dry and stiff.
Serve immediately.
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