Eggplant, squash, and cherry tomato hash with baked eggs from Serious Eats

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Notes about this recipe

  • rosten on August 04, 2016

    Wow that was good. And pretty quick/easy.

  • MMarlean on August 19, 2014

    Added some Korean red pepper powder, 1 tsp. brown sugar, and 1 1/2 T of Tahini. Used fire roasted canned tomatoes because I didn't have cherry tomatoes. Topped with grated Italian blend cheese before baking. Cooking the eggplant in microwave and baking the dish both took longer than recipe said. This turned out yummy - will repeat.

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