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http://www.thekitchn.com/feedburnermain

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If you’re getting sick and tired of the same ol’ eggplant routine — maybe sliced and thrown on the grill, or cubed and sautéed — it’s time to shake things up. Grilling or roasting the eggplant whole until the skins blackens and the flesh softens to a pulp is arguably the best way to enjoy the vegetable, but what should you do with this charred eggplant? Oh, the possibilities.

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Filed under: Fitness