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moroccan eggplant salad
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2 large eggplants
1 pound tomatoes, chopped
2 teaspoons paprika
1 teaspoon salt
1 clove garlic, minced
4 tablespoons olive oil
Tobasco sauce to taste

1. Preheat oven to 350 degrees

2. Place the eggplants on a baking sheet and bake for 50 minutes to one hour until tender. Scoop out the interior of the eggplants into a heavy saucepan.

3. Place the saucepan over medium heat, add the olive oil and the remaining ingredients. Stir and mash the ingredients together. Keep sauteing for about 5 minutes. Remove from heat and chill 30 minutes before serving.

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