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Volume II
January 31, 2004

Eggplant on the Lean Side

I do enjoy sharing good ideas and this is one that will be of particular interest, given the emphasis on low-fat goodies. My family loves eggplant in many ways, but so often we're advised to sauté slices in butter or oil prior to using it in a casserole or other dish. My now favorite way of doing this is to film well the bottom of a rimmed cookie sheet with olive oil. Place the eggplant slices on this, and using a pastry brush, lightly oil the tops. Broil until they are nicely browned and turn them. Without adding further oil, broil them until they are golden. Use them, then, as the recipe requires. Lots less oil soaked up!! Enjoy!

--Janet P. in Tucson, AZ

* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

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