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On today’s show I will talk you thru making grilled eggplant napoleons with spicy tomato chutney and basil vinaigrette. These are quite easy to make and are perfect for a dinner party to wow your guests with bold flavors and a great presentation. This dish can be made totally vegan or just vegetarian by including some cheese which I will discuss in the show. At the end I discuss a new effort to raise cash to reprint the Harvest Eating cookbook and tell you how you might be able to help out.
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Chef Keith Snow