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eggplant recipes

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6 Tbsp olive oil

2 lb eggplant, cut 1" thick

2 cup yellow onion, chopped

1 cup red pepper, chopped

1 tsp garlic, minced

2 1/2 cup canned tomatoes, drained and chopped

1/4 cup red wine vinegar

2 Tbsp sugar

1/2 tsp salt

1/4 tsp pepper

1/4 cup pine nuts

1/2 cup fresh basil, chopped

In a skillet, heat 4 Tbsp olive oil over medium-high heat. Add the eggplant and sauté until soft and browned (about 10 minutes). Remove to a bowl and set aside. Add the remaining 2 Tbsp olive oil to the pan and place over medium- high heat. Add the onion and sweet red pepper. Sauté until soft (about 5 minutes). Stir in garlic and cook 1 minute longer. Add the tomato, vinegar, browned eggplant, sugar, salt, and pepper to taste. Bring the mixture to a boil, then reduce heat to low and simmer uncovered, stirring frequently, for about 25 minutes. Taste and add more vinegar, sugar, salt, and pepper as needed. Sir in the pine nuts and basil. Simmer until heated through. Remove from heat and let cool to room temp before serving, or cool, cover, and refrigerator for as long as two weeks.

Eggplant Parmigiana

1 lg eggplant, about 1 1/2 lb

2 eggs, beaten

1 1/2 cup fine dry bread crumbs, mixed with 3/4 tsp salt and 1/2 tsp pepper


15 can tomato sauce

1 tsp basil

1/2 tsp oregano

1 lb mozzarella cheese, sliced

1/2 cup parmesan cheese, grated

Wash eggplant and cut crosswise in 1/2" slices. Dip into eggs, coat with bread crumbs, place on platter and chill 1/2 hour.

Heat about 1/8" oil in skillet. Fry eggplant on both sides until golden and crisp. Drain on paper towel. Heat tomato sauce, basil and oregano in small saucepan. Spread a third of the sauce in a greased 12 x 8 x 2" or other shallow baking dish. Layer half the eggplant, half the mozzarella, a third of the sauce and half the parmesan. Repeat layers. Bake in preheated 350° f. oven until hot and bubbly, about 30 minutes.

Fried Eggplant Sandwiches

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup panko bread crumbs

1 medium eggplant (1 to 1 1/2 pounds), cut into eight 1/2-inch-thick rounds

1/2 cup canola oil

kosher salt


2 medium beefsteak or other tomatoes (about 1 pound), sliced

1/2 cup fresh basil leaves

4 ounces fresh goat cheese (or a flavored goat cheese, like garlic or herbs), crumbled

optional:  lemon zest, chopped olives or tampenade - you get the idea

Place the flour, eggs, and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere.

Heat half the oil in a large nonstick skillet over medium-high heat. Cook half the eggplant until golden brown and crisp, 2 to 3 minutes per side; transfer to a paper towel–lined plate. Wipe out the skillet and repeat with the remaining oil and eggplant. Sprinkle the hot eggplant with salt and pepper to taste.

Layer the eggplant, tomatoes, basil, and goat cheese to form 4 "sandwiches," with the eggplant as the “bread” on the top and bottom of each stack.

Roasted Eggplant Salad

The recipe is from a popular dish at the Pasta Shop in Oakland, California.  "I think it is best when it has rested for a few hours, allowing the flavors to blend. Make it in the morning for an afternoon picnic, or in mid-afternoon for a dinner with grilled chicken or lamb," Fletcher advises.

1-1/2 pounds Japanese or Italian eggplants

6 tablespoons plus 2 teaspoons extra virgin olive oil

salt and freshly ground black pepper

1 head garlic

1 red bell pepper

1 golden bell pepper

1/2 green bell pepper

1 large red onion

1/2 pound cherry tomatoes, halved

1/4 cup coarsely chopped Italian parsley

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

Preheat oven to 425 degrees F.

Cut eggplants in half lengthwise, then in 3/4-inch chunks. Place in a bowl and toss with 4 tablespoons oil and salt and pepper to taste; transfer to a heavy baking sheet. Roast until just tender and lightly browned, about 30 minutes, stirring once or twice with a spatula to make sure eggplant chunks aren't sticking to the baking sheet. Transfer to a large, shallow serving

bowl. Meanwhile, with a small knife, cut all around the head of garlic at the "equator," penetrating the paper skin but not the cloves. Remove the papery outer layers from the top half of the head (opposite the roots), exposing the cloves. Place garlic on a large square of aluminum foil and drizzle with 2 teaspoons olive oil. Loosely wrap the foil around it, sealing edges tightly. Slip garlic into oven alongside eggplants and bake until cloves are soft, about 45 minutes.  Remove seeds and ribs from bell peppers. Cut peppers and onion in 1-inch pieces. In a large skillet, heat remaining 2 tablespoons olive oil over high heat. Add bell peppers and onions, season with salt and pepper and saute until tender but not mushy, 8 to 10 minutes. Transfer to bowl with eggplant. Add cherry tomatoes to skillet, season with salt and pepper and saute just to heat them through, about 1 minute; do not let them lose their shape. Transfer to bowl with eggplant and add parsley. Squeeze the softened garlic out of the skins into a small bowl and mash to a puree. Whisk in vinegars. Pour about three-fourths of the mixture over the vegetables and toss gently, taking care not to break up the eggplant. Taste and add more of the vinegar mixture, salt or pepper if necessary. Serve at room temperature.

Baba Ghanoush (Eggplant Dip)

1 large eggplant (1 1/4 pounds)

4 level tablespoons tahini

1/2 teaspoon garlic, peeled and crushed with salt

3 tablespoons fresh lemon juice or more to taste

3 to 4 tablespoons cold water

1/2 teaspoon salt

Dash of freshly ground black pepper

1 tablespoon olive oil


Aleppo or Near East pepper or hot Hungarian paprika

2 tablespoons chopped parsley

Diced ripe tomatoes

Pierce the eggplant in several places with a toothpick. If you are cooking indoors, wrap the whole eggplant in aluminum foil and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam.  If you are cooking over coals, grill the eggplant until blackened, collapsed, and cooked through. Dump the eggplant into a basin of cold water; peel while still hot and allow to drain in a colander until cool. Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.

In a food processor, mix the tahini with the garlic and lemon juice until the mixture contracts. Thin with the water. With the machine running, add the eggplant and the salt, pepper, and olive oil. Spread out in a shallow dish and garnish with pepper, parsley, and tomatoes.

Teriyaki Eggplant

Chinese cookbook, Nina Simonds' China Express.

6 medium Chinese eggplants (about 1-1/2 pounds)

12 scallions, trimmed and cut into 1-1/2-inch lengths

2 tablespoons sesame oil

About 16 to 20 ten-inch bamboo skewers, soaked in water for 1 hour

Teriyaki Sauce:

6 tablespoons soy sauce

1/4 cup rice wine or sake

2 tablespoons sugar

1-1/2 tablespoons minced fresh ginger

Trim the stem ends off the eggplants, halve or quarter lengthwise, depending on thickness, and slice into 2-inch chunks. Thread 2 eggplant pieces and 3 scallion pieces alternately onto each skewer, starting and ending with scallions. Arrange the skewered vegetables on a cookie sheet and brush with the sesame oil.

Prepare a medium-low fire for grilling, and place the grill 3 to 4 inches from the heat. Arrange the skewered eggplants and scallions on the grill and cook, turning frequently, until well browned. Arrange on a serving platter.

Meanwhile, combine the Teriyaki Sauce ingredients in a saucepan and heat until boiling. Stir to dissolve the sugar and transfer to a serving bowl. Drizzle a little sauce over the skewers, and serve the rest on the side for dipping.

Melanzane a Scapici (Pickled Eggplant)

Carlo Middione, in La Vera Cucina: Traditional Recipes from the Homes and Farms of Italy, says the recipe below will yield "the tastiest and prettiest tower of pickled eggplant you can imagine, ready for a quick snack with crusty bread or on a large platter of antipasti."   With a batch or two of these "variegated, chewy, briny disks," you'll have a month's supply at hand. "With the addition of some tuna fish and chunky bread and a little sliced onion, you have quite a meal with hardly any work," he says. The curious abbreviation "q.b." appears in most of Middione's recipes.  He explains, "I can hardly think of a dish handed down to me by my mother or father or other Italian cooks that did not include the phrase 'quanto basta.' Quanto basta means 'enough,' or 'the amount that is needed.'.... Q.B. is also a way of saying 'to taste' -- who knows better than you how much you need or like."

1 large plump perfect eggplant, about 1 pound

Salt q.b.

2 cups best-quality white-wine vinegar

1 cup extra-virgin olive oil q.b.

6 garlic cloves, peeled and sliced thin

Big pinch of red pepper flakes, about 1-1/4 teaspoons

Big pinch of dried oregano, about 1 tablespoon

Wash and dry a 6-cup glass jar or crock and keep it handy. The container you use should just hold the eggplant completely covered with oil. Wash the eggplant and trim off the calyx (green stem end). With a vegetable peeler, peel the eggplant

lengthwise so that it has purple stripes every inch or so. Cut the eggplant into disks about 1/2 inch thick. Lightly salt the disks and put them in a colander. Weight them with a 6- to 8-pound dish for about 45 minutes, to bleed out any bitter juices. After a quick wash in cold water, pat them dry and set the slices aside until later. Boil the vinegar in a shallow nonreactive skillet or saucepan and put one or two slices at a time into it for about 1 minute. Put about 2 tablespoons olive oil on the bottom of the jar or crock and a few pieces of garlic. Put two slices or so of hot eggplant on the oil and scatter on some red pepper flakes, oregano, and some more oil. Continue until you have pickled all the eggplant slices and have layered them with olive oil, garlic, red pepper flakes, and oregano. Cover the jar or crock and put in the refrigerator (if

you have a cold wine cellar you can store it there). The eggplant is ready to eat in about a week and will stay fresh and tasty in the refrigerator for about a month. As you use the eggplant, most of the oil will remain in the jar and you will have it to use for other dishes. It will be congealed, so take some out of the refrigerator and let it liquefy. You can use it to saute fish, vegetables, or even potatoes. Any bitter juices at the bottom of the jar should be discarded.

NOTE : If you have any vinegar left over, you can store it in a jar and use it again for making more eggplant, but taste it to be sure it has not become bitter. If it has, discard it.

Grilled Eggplant Sandwich

For the vinaigrette:

3/4 cup loosely packed fresh basil leaves

1/2 tsp. fresh thyme leaves

1-1/2 tsp. minced garlic

1 Tbs. pine nuts

2 Tbs. red-wine vinegar

Scant 1/2 cup extra-virgin olive oil

Salt to taste

For the sandwich:

1 large globe eggplant (about 2 lb.)


Olive oil

8 slices country bread

8 slices ripe tomatoes

1 bunch arugula, rinsed and dried, stems trimmed or Lettuce

4 thin slices provolone cheese

To make the vinaigrette: In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed.

To prepare the eggplant: Partially peel the eggplant lengthwise, leaving 1/2-inch stripes of skin. Slice the eggplant 1/2 inch thick, sprinkle the slices generously with salt, and let stand in a colander for about 1 hour. Rinse thoroughly, gently squeeze each slice dry, and pat with paper towels. Light a grill fire. Brush the slices generously with olive oil. Over a part of the grill that's medium hot, grill the slices until soft and cooked through, about 5 min. per side.

Grill the bread slices until lightly toasted. Brush the eggplant, tomatoes, and the slices of bread with the vinaigrette. Assemble each sandwich with arugula leaves, eggplant, tomatoes, and cheese. Slice each sandwich and serve.

Eggplant Caviar

adapted from Nourishing Traditions Sally Falon

Slather eggplant caviar on little toasts or bread for a wonderful appetizer, or use it as a spread on sandwiches, or as a dip for vegetables. Be sure to taste the caviar and season it as you like with lemon, salt, pepper, olive oil, and herbs.

2 globe eggplant (1 lb. each), roasted and cooled

30 cloves roasted garlic (2 large heads garlic, broken into cloves and roasted) or much less, depending on your preference

1/4 cup of toasted pine nuts, optional

1 tsp. finely grated lemon zest

1 to 2 Tbs. fresh lemon juice

1 to 2 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper)

1 Tbs. finely chopped fresh mint or parsley or cilantro

dash of cayenne pepper, optional

Put the roasted eggplant on a cutting board and use a spoon to scrape the flesh from the skins. Peel or press the garlic flesh from the skins and add it to the eggplant on the board. With a large knife, chop the eggplant and garlic (and pine nuts, if using) together until they form a rough purée. Add the lemon zest, 1 tablespoon of the lemon juice, a generous drizzle of olive oil, 1/2 tsp. salt, cayenne, and a few grinds of pepper. Chop and mix together thoroughly, transfer to a small serving bowl, and taste. Add more lemon juice, oil, or salt if needed. Fold in the mint or parsley. Refrigerate for up to 48 hours if you

like; bring to room temperature before serving.

Eggplant & Pepper Dip with Yogurt, Garlic & Walnuts

This dip tastes best when made ahead; it keeps well for two to three days in the refrigerator.

2 small globe eggplant (a little less than 3/4 lb. each)

Juice of 1 lemon

1 small green bell pepper

1 small green bell pepper

2 tsp. minced garlic

1/2 cup plain yogurt

2 Tbs. finely chopped walnuts

2 tsp. red-wine vinegar; more as needed

2 Tbs. extra-virgin olive oil

Salt to taste

1 Tbs. minced fresh flat-leaf parsley (optional)

yields 3 cups

Light a grill fire. Grill the eggplant over the open fire or gas flame, turning them frequently, until the skins are black and parched and the flesh feels soft when pierced with a fork, about 10 min. When cool enough to handle, peel the charred skin and put the flesh in a colander. Sprinkle with the lemon juice and let stand for 10 min.

Meanwhile, grill the bell pepper until it's soft and blackened on all sides, about 15 min. Seal the pepper in a paper bag for about 15 min. to cool, and peel when cool. Remove the seeds; peel and chop the flesh. Gently squeeze the liquid from the eggplant and transfer the pulp to a mortar or a food processor, along with the bell pepper and chiles. Grind or pulse to a coarse purée. Stir in the garlic, yogurt, walnuts, vinegar, and olive oil; taste and add salt and more vinegar if you like.

Mound in a serving bowl and let stand at room temperature for several hours. Garnish with minced parsley, if you like, and serve at room temperature with crusty bread, pita triangles, or crackers.

Fairy Tale Eggplant in Ginger-Garlic Sauce

2 pints fairy tale eggplant, sliced in half lengthwise*

3 tablespoons water

3 tablespoons soy sauce

2 tablespoons sake

2 tablespoons sesame oil

1 teaspoon rice vinegar

3 cloves garlic, minced

1 inch knob fresh ginger, minced



*or substitute long skinny japanese eggplant, cut accordingly

Heat the oil in a large pan. Add the eggplant, cut side down. Add the water and cover. Cook about 2-3 minutes or until the eggplant is softened but not fully cooked. Meanwhile, whisk together the soy sauce, ginger, garlic, sake and pinch of cornstarch and a pinch of sugar. Pour over the eggplant and recover. Cook about 5 minutes or until the eggplant is soft. Serve as a side dish.

Grilled Eggplant with Olive, Orange & Anchovy Vinaigrette

For the vinaigrette:

2 anchovy fillets (preferably salt packed), rinsed

1 small clove garlic

Kosher salt

1/4 cup black olives, such as Niçoise or Kalamata, rinsed well, pitted, and chopped finely

1/4 cup extra-virgin olive oil

1 Tbs. fresh orange juice

2 Tbs. red-wine vinegar; more to taste

1/2 tsp. finely chopped orange zest

Freshly ground black pepper

For the eggplant:

1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds

3 Tbs. extra-virgin olive oil; more as needed

Kosher salt

Make the vinaigrette:

With a mortar and pestle, pound the anchovy, garlic, and a pinch of salt to a paste, or mince the anchovy and garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife. Unless you’re using a large mortar, transfer the mixture to a medium bowl. Whisk in the olives, olive oil, orange juice, vinegar, and orange zest. Season to taste with salt, pepper, and more red wine vinegar, if necessary.

Grill the eggplant:

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard. Just before serving, whisk the vinaigrette again and spoon it over the grilled eggplant—you may not need it all—or serve on the side.

Eggplant Risotto with Tomatoes and Basil

1/4 cup extra-virgin olive oil

One 1 lb eggplant, peeled and cut into 1/2" dice

3garlic cloves, minced


4 1/4cups chicken stock or low-sodium chicken broth

1small onion, minced

1pound tomatoes, coarsely chopped

1cup Arborio rice

1tablespoon unsalted butter

1/2cup crumbled ricotta salata (2 ounces)

2tablespoons freshly grated Parmigiano-Reggiano cheese

1/2cup julienned basil

Freshly ground pepper

In a large skillet, heat 3 tablespoons of the olive oil. Add the eggplant and cook over moderately high heat, stirring occasionally, until browned all over, about 10 minutes. Add the garlic, season with salt and cook, stirring, until fragrant, about 1 minute longer. Remove from the heat.

In a medium saucepan, bring the chicken stock to a simmer. In a large saucepan, heat the remaining 1 tablespoon of olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add all but 1/4 cup of the chopped tomatoes and cook, stirring, until softened, about 3 minutes. Add the rice and cook, stirring, until thoroughly coated, about 2 minutes.

Add 1 cup of the hot chicken stock and cook, stirring, until the stock is nearly absorbed, about 3 minutes. Continue adding the hot stock 1 cup at a time and stirring until it is absorbed between additions. The risotto is done when the rice is al dente and suspended in a creamy liquid, about 25 minutes total.

Remove the risotto from the heat. Stir in the butter, then stir in the ricotta salata and Parmigiano- Reggiano cheeses. Stir in the eggplant and basil along with the remaining 1/4 cup of tomatoes. Season with salt and pepper and transfer to bowls. Serve right away.

Eggplant Tempura Fans

Jacques Pépin's mother used this easy and clever technique to fry whole eggplants at Le Pélican, her Lyon restaurant. She cut the small eggplants into fans because they cook more quickly that way and have more super crisp tempura crust.

8 thin 3-ounce Asian eggplants, or four 6-ounce eggplants, halved lengthwise, or fairy tale eggplant

Vegetable oil, for frying

1 1/3 cups all-purpose flour

2 large egg yolks

1 1/3 cups ice water


Lemon wedges, for serving

Preheat the oven to 325°. Set a large wire rack over a large rimmed baking sheet. With a paring knife, starting just below the stem, cut each eggplant lengthwise into 1/4-inch slices attached at the stem. Press down on the eggplants to fan the slices out. In a large, deep skillet, heat 1/2 inch of vegetable oil to 350°, or until shimmering. In a medium bowl, whisk the flour with the egg yolks and half of the ice water until almost smooth, then whisk in the remaining ice water. Working in 3 batches, dip the eggplants in the batter and add them to the skillet. Fry the eggplants over high heat until nicely browned, about 3 minutes. Turn the eggplants and cook until browned on the second side, about 3 minutes longer. Reduce the heat if the eggplants brown too quickly. Transfer the eggplant tempura to the rack and season with salt; keep warm in the oven while you fry the rest. Serve at once with lemon wedges.

Eggplant Chips

Eggplant (you can use the globe or Japanese kind)

1 clove fresh garlic

1 Tablespoon of fresh sage (chopped)

Olive oil

To get the bitterness out:

The night before, slice all the eggplant into thin disk slices (the thinner the better for chips). Eggplants hold a lot of moisture, so reducing the width makes them cook quicker and crispier. It is also the water within the eggplant that contains that bitter taste. Place a colander in a larger bowl or rimmed plate to catch the drained liquid. Place one or two layers of sliced eggplant into the colander and sprinkle a healthy amount of salt overtop. Layer with more slices and apply more salt until your eggplant is all in the colander. Don’t worry about too much salt since much of this is lost when the liquid drains out. Place a weighted object on top of the eggplant to add pressure (like a pot filled with water on top). Let sit overnight. The next morning about ½ cup of purple liquid will be drained in the bowl underneath.


Remove the eggplant (dab off with a paper towel if necessary). Place them on a broiling pan and rub olive oil into both sides of the disks. Preheat the oven to 400 degrees. Put a small amount of kosher salt on the top of the chips since there is already some salt on there from the draining process. Press one clove of garlic overtop and sprinkle with fresh sage. Place in the oven and turn chips with a spatula to cook evenly. Remove when crispy. These are great snacks and also are wonderful with hummus, salsa, beans, sour cream, etc!

Monsieur Henny’s Eggplant Gratin

patricia wells at home in provence

This is one of my favorite go-to eggplant dishes in the summer.  I use a small dish that fits in my toaster oven, so as not to heat up the house.  I don’t just use small eggplant, I use any size, and sometimes layer the pieces for bigger eggplant flavor.  -c

Equipment: One shallow 2-quart (2-l) gratin dish

2 tablespoons extra-virgin olive oil
3 small eggplants, each weighing about 5 ounces (150 g) or the equivalent weight in larger eggplants, trimmed at stem end
Fine sea salt to taste
3 tablespoons finely minced mixed herbs, such as rosemary, sage, thyme, and basil
A pinch of dried oregano
1/2 cup (2 ounce; 60 g) freshly grated Parmigiano-Reggiano cheese
2 pounds (1 kg) fresh tomatoes, cored and halved crosswise

1. Preheat the oven to 450 degrees F (230 degrees C; gas mark 8).
2. Drizzle 1 tablespoon of oil over the bottom of the gratin dish. If the eggplants are small, slice them in half lengthwise. (If they are large, cut them into four lengthwise slices.) Place the eggplants, skin side down, in a single layer in the gratin dish. Lightly score them with a sharp knife. Sprinkle with the salt, minced fresh herbs and oregano. Sprinkle with about half the cheese. Place the tomato halves, cut side down, on top of the eggplants in a single layer. Brush the tomato skins with the rest of the oil and sprinkle with the remaining cheese.
3. Place the gratin dish in the center of the oven and bake until the vegetables are soft and almost falling apart, about 1 hour. The tops of the tomatoes should be almost black, and the juices from the eggplant and tomato should turn thick and almost caramelized.
Serve warm or at room temperature, as a side dish or main vegetable dish. Use a spatula to cut and serve measured portions.

  1. BulletCaponata

  2. BulletEggplant Parmigiana

  3. BulletFried Eggplant Sandwiches

  4. BulletSaucy Chinese Eggplant

  5. BulletRoasted Eggplant Salad

  6. BulletBaba Ghanoush (Eggplant Dip)

  7. BulletTeriyaki Eggplant

  8. BulletMelanzane a Scapici (Pickled Eggplant)

  9. BulletGrilled Eggplant Sandwich

  10. BulletEggplant Caviar

  11. BulletEggplant & Pepper Dip with Yogurt, Garlic & Walnuts

  12. BulletFairy Tale Eggplant in Ginger-Garlic Sauce

  13. BulletGrilled Eggplant with Olive, Orange & Anchovy Vinaigrette

  14. BulletEggplant Risotto with Tomatoes and Basil

  15. BulletEggplant Tempura Fans

  16. BulletEggplant Chips

  17. BulletMonsieur Henny’s Eggplant Gratin

Eggplant recipes often call for sweating the eggplant to remove the bitter juices before cooking with it.  I find this step unnecessary with farm fresh eggplant. The bitterness is a result of “long” storage, so if it is in your fridge for a few weeks, consider sweating it.  Otherwise, you can omit this step.

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