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Pickled ‘Lox'
Slice 1 medium eggplant into pieces approximately 2" long, 1" wide and
1/4 " thick. Place in a bowl and cover with salt. Press with a weight overnight. Drain water off in
the morning. Fry in 1/3 cup oil until soft but not mushy. Add 2 tbsp vinegar, 1 tsp garlic powder
and 1/4 tsp pepper. Fry another minute. Let cool. Serve on bagels with soy cream cheese.
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