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Tomatoes with Crisp Fried Eggplant and Burrata

Recipe photo courtesy of Maria Robledo
Source: Martha Stewart Living, July 2013
Total Time Prep Servings

Ingredients

Directions

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How would you rate this recipe?
9
  • lisabakessweets
    7 AUG, 2013
    The beauty of this recipe is the simplicity of it. I have made it twice now and each component stands out on it's own as long as you use quality ingredients. Don't be afraid to season generously with salt and to add a good deal of (good) extra virgin olive oil to the tomatoes and let them sit for a bit. Otherwise, because the flavors don't mingle for very long, it can be a little plain.
    Reply

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