I just started in on Imam Biyaldi... but the eggplant I'm chopping is really seedy. Is this a lost cause? or go for it anyway? These seeds are bigger, brownish and harder than I've ever seen before. I'm guessing the eggplant was harvested too old. .. So: Carry on or carry out?
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
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Finally—Storage Containers That Look Nice
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