French fried eggplant the picayune

french fried eggplant the picayune

'The Picayune' (now known as 'The Times-Picayune') of New Orleans began publication in 1837. Besides having a reputation for fine journalism, the paper has to its credit a cookbook of enduring popularity: 'The Picayune's Creole Cook Book'. This version of French Fried Eggplant derives from this good old cookbook, in which the eggplant's worth is succinctly expressed:

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fried french fried eggplant

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