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Eggplant Crumble

2 lg eggplants
4 oz sharp cheddar cheese, grated
3 Tbs butter
4 Tsp olive oil
2 Tsp sesame oil
1 1/2 cups whole-grain bread crumbs
1 Tbs fresh dill, chopped

Put whole eggplants under broiler, turning once or twice until
burnt and cracked on the outside, and feel soft and collapsed
inside. When cool enough to handle, slit open with a spoon and
scrape out flesh. Put in a strainer of colander. Press out all
liquid using back of a wooden spoon. Place drained flesh into a
food processor with 3 ounces of the grated cheese and butter.
Process mixture to a puree. Still processing, slowly add in 3 tsp
olive oil and the sesame oil. Salt and Pepper to taste. Turn into
a shallow, ovenproof dish. Mix bread crumbs with remaining cheese
and spread on top of the puree. Dribble remaining olive oil over
top and place on a high shelf in a preheated, 325 oven for 30 to
45 minutes or until top is browned. Before serving, sprinkle dill
on top.


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