A rich, savory, and healthy alternative to traditional meat ragù, this Summer Eggplant Bolognese transforms a single eggplant into a ground-meat texture using a food processor. Sautéed with a classic Italian soffritto base (carrots, celery, and onion), deglazed with red wine, and slow-simmered in tomato sauce, it offers all the hearty flavor of classic Bolognese while staying completely vegetarian.

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Ingredients

1 Eggplant

1 Carrot

1 Celery stalk

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Looking for a quick, delicious, and satisfying dinner idea? These cheesy eggplant rolls are made by baking layered eggplant slices with melted cheese to create a flexible base, then stuffing and rolling them with savory chicken and sauteed vegetables. It’s an impressive and tasty dish that’s super easy to prepare!

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Ingredients

2 Medium eggplants

350 g Chicken fillets

150 g Leerdammer cheese (grated)

1 Onion

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Looking for a healthy, vibrant, and delicious dinner idea? These Stuffed Eggplant Boats filled with sautéed eggplant pulp, bell peppers, tomatoes, melted cheese, and baked eggs are the perfect choice! Made with fresh, simple ingredients, this quick and easy summer recipe turns basic eggplants into a complete, flavorful meal that everyone will love.

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Ingredients

Eggplants: 2 medium-sized eggplants

Vegetables: 1 bell pepper, 10–12 cherry tomatoes

Aromatics & Herbs: 3 garlic cloves, fresh parsley

Cheese: 100 g cheese of choice (such as Pecorino)

Eggs: 4 eggs

Seasoning & Pantry: Olive oil, salt, black pepper, dried oregano, 1 tbsp tomato paste

Method (Instructions)

1. Prepare the Eggplant Boats: Cut the eggplants in half lengthwise and scoop out the raw pulp using a knife (scoring a crosshatch pattern) and a spoon, leaving empty eggplant shells (”boats”).

2. Bake the Shells: Place the raw hollowed-out eggplant boats on a baking tray, season with salt, black pepper, and a drizzle of olive oil. Bake at 200°C (400°F) for 20 minutes until tender.

3. Sauté the Pulp and Vegetables: Finely chop the scooped raw eggplant pulp. Heat olive oil in a skillet and cook the chopped pulp for about 5 minutes. Add chopped bell pepper, sliced cherry tomatoes, minced garlic, tomato paste, salt, pepper, and oregano. Sauté everything together for another 8–10 minutes until soft and well combined. Finish by stirring in chopped fresh parsley.

4. Stuff the Boats: Fill the pre-baked eggplant boats with the sautéed vegetable-and-eggplant mixture. Sprinkle grated cheese (such as Pecorino) over the top.

5. Add Eggs and Final Bake: Crack 1 egg onto each stuffed boat. Season lightly with salt and pepper. Bake in the oven at 180°C (350°F) for about 15 minutes until the egg whites are set and the cheese is beautifully melted.

6. Serve: Top with fresh chopped parsley and a light drizzle of olive oil before serving.

Tips & Tricks

Sturdy Shells: Leave a firm border (about 1/2 cm) when scooping out the raw eggplant so the boats hold their shape perfectly during baking.

Runny Yolks: If you prefer runny, gooey egg yolks, add the eggs during the final 7–8 minutes of baking instead of the full 15 minutes.

Cheese Variations: Pecorino adds a delicious sharp, salty flavor, but Mozzarella works great for a stretchy cheese pull, or Feta for a Mediterranean twist.

Zero Waste: Using the chopped pulp inside the filling ensures no part of the eggplant goes to waste while keeping the stuffing rich and soft!

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Stuffed Eggplant Boats Recipe

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Recipe 1: Baked Cheesy Garlic Bread

A soft, golden oven-baked bread topped with a savory egg-garlic-herb glaze and stuffed with melted cheese along a cross-hatched grid pattern.

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Ingredients

Dough:

350 g flour

A pinch of salt

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Spaghetti all’Assassina is a legendary recipe hailing from Bari, Italy. Unlike traditional pasta dishes, raw spaghetti is cooked directly in a skillet with spiced olive oil, garlic, chili, and tomato sauce, then slowly simmered with hot tomato broth using a risotto technique. The result is an intensely flavorful, smoky, and dangerously spicy dish featuring a delicious crispy crust.

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Ingredients

For the Tomato Broth:

4 cups (1 liter) water

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An amazingly savory and simple oven-baked eggplant dish packed with sautéed vegetables, cheese, prosciutto, and fresh herbs. Perfect for a quick weeknight dinner that is crispy on the outside and tender on the inside!

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Ingredients

1 Large Eggplant

Salt (for purging eggplant + to taste)

Black Pepper (to taste)

1 Clove of Garlic (minced)

½ Bell Pepper (diced)

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This recipe is a savory, rustic tart featuring a crisp, flaky puff pastry base layered with pre-baked sliced eggplants, sweet onions, and melted smoked scamorza cheese. Seasoned with aromatic herbs like oregano and thyme, this dish delivers a rich, smoky, and comforting flavor profile—making it an ideal, easy-to-prepare lunch, dinner, or appetizer.

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Ingredients

2 medium eggplants

2 white or yellow onions

1 smoked scamorza cheese

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This dish is a quick, rich, and flavorful Italian pasta featuring a freshly blended raw pesto sauce made with walnuts, fresh basil, sun-dried tomatoes, anchovies, garlic, and Parmesan cheese. Combined with pasta water, it creates an amazingly creamy sauce that coats short pasta shapes like fusilli perfectly.

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Ingredients

For the Pasta:

250 g (9 oz) short pasta (fusilli used in the video)

Water for boiling

Salt for boiling water

For the Walnut & Sun-Dried Tomato Pesto:

80 g (2.8 oz) walnuts

12 fresh basil leaves

5 sun-dried tomatoes

4–5 anchovy fillets

1 garlic clove

30 g (1 oz) fresh Parmesan cheese (grated)

Freshly ground black pepper

Extra virgin olive oil

1 tbsp hot pasta cooking water (or more as needed to loosen the pesto)

For Serving & Garnish:

Extra grated Parmesan cheese

Extra virgin olive oil

Fresh basil leaves

Instructions / Method

1. Cook the Pasta:

Bring a pot of water to a boil, season with salt, and cook the fusilli until al dente.

2. Prepare the Pesto:

In a food processor or chopper, combine the walnuts, fresh basil leaves, sun-dried tomatoes, anchovy fillets, garlic clove, grated Parmesan cheese, black pepper, and a generous drizzle of olive oil.

3. Blend:

Blend the ingredients together. Add 1 tablespoon of hot pasta cooking water to help emulsify and loosen the pesto into a smooth, creamy texture.

4. Combine Pasta and Sauce:

Drizzle a little olive oil into a skillet over low heat. Transfer the cooked pasta directly into the skillet, add the blended pesto, and pour in a splash of pasta cooking water. Toss and stir continuously to emulsify the pesto into a creamy sauce that thoroughly coats every spiral of pasta.

5. Plate and Serve:

Garnish with extra grated Parmesan, a drizzle of olive oil, and a fresh basil leaf. Serve immediately!

Tips & Cooking Tricks

Skip the Added Salt in the Pesto: Sun-dried tomatoes, anchovies, and Parmesan cheese are naturally rich in salt. Avoid adding extra salt to the pesto mixture—seasoning the pasta cooking water is sufficient.

The Magic of Starch Water: The starchy pasta cooking water is essential for creating a smooth, creamy emulsion without having to add heavy cream or excessive oil.

Versatile Swaps: If you don’t have walnuts, pine nuts or almonds work great too! For a vegetarian version, you can omit the anchovies and add a few capers for that savory umami hit.

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Fusilli Sun Dried Tomato Pesto Recipe

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An irresistible Italian eggplant lasagna layered with baked eggplants, fresh homemade pesto, creamy seasoned ricotta, and lasagna sheets. Baked to golden perfection, this rich and flavorful dish is simple to make at home and perfect for family dinners or meal prepping.

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Ingredients

For the Roasted Eggplants:

• 3 medium eggplants (sliced)

• Salt (for purging/draining)

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A delicious, crispy, and flavorful oven-baked eggplant dish. Golden breaded eggplant rounds are layered with sweet caramelized onions, savory speck, and melted Brie cheese for an unforgettable combination of textures and flavors.

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Ingredients

• 2 Eggplants

• 4 Onions

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A quick and simple recipe for baked, parmesan-stuffed zucchini boats using the scooped-out zucchini pulp blended into a savory breadcrumb and cheese filling.

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•📺 Full Video Tutorial Step-by-step of the recipe.

Ingredients

• 4 medium zucchini

• 1 egg

• 1 clove garlic (grated)

• 60 g Parmesan cheese (grated)

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A comforting, rich, and flavorful baked pasta dish loaded with tender roasted eggplant, a rich homemade tomato sauce, fresh basil, melted mozzarella, and savory Parmesan cheese. Perfectly crispy on top and melty in the middle, it’s an Italian classic inspired by traditional home cooking.

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Ingredients

• 2 medium eggplants

• 2 medium onions (sliced)

• 700 ml (3 cups) tomato puree (passata)

• 250 g (9 oz) short pasta (such as Rigatoni or Tortiglioni)

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A quick, vibrant, and delicious Italian pasta dish combining rich browned sausage meat with a silky smooth pea and leek cream. It comes together in just a few simple steps for a flavorful weeknight meal.

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Ingredients

• Pasta: 250 g (9 oz) Farfalle (or short pasta of your choice)

• Sausage: 250 g (9 oz) fresh Italian sausage (casing removed, crumbled)

• Vegetables:

• 1 leek (finely sliced)

• 250 g (9 oz) frozen or canned peas (frozen preferred)

• Seasoning & Cooking:

• 3 tbsp water

• Extra virgin olive oil

• Salt and freshly ground black pepper (to taste)

• To Finish:

• Freshly grated Parmesan cheese (Parmigiano-Reggiano)

• Reserved pasta cooking water

Step-by-Step Instructions

1. Cook the Sausage:

• Remove the casing from the sausages and crumble the meat into small pieces.

• In a skillet over medium heat, cook the crumbled sausage until golden brown and crispy.

• Transfer the browned sausage to a bowl and set aside, keeping the rendered fat or residual pan oil if desired.

2. Sauté the Leeks & Cook the Peas:

• Slice the leek finely. In the same skillet (or with a drizzle of olive oil), sauté the sliced leeks for a few minutes until softened.

• Add the peas and 3 tablespoons of water.

• Season with salt and pepper, cover with a lid, and cook gently for about 10 minutes.

3. Boil the Pasta:

• Bring a large pot of salted water to a boil and cook the farfalle pasta until al dente.

4. Blend the Pea Cream:

• Transfer the cooked peas and leeks into a tall blending jar or food processor.

• Add a ladleful of hot pasta cooking water and blend with an immersion blender until smooth and creamy.

5. Combine & Toss:

• Pour a drizzle of olive oil into the skillet, then add the blended pea cream.

• Ladle in extra pasta cooking water if needed to loosen the sauce.

• Using a skimmer or slotted spoon, transfer the al dente farfalle directly into the skillet with the pea cream.

• Add the browned sausage back into the pan and toss everything over low heat to coat evenly.

6. Finish and Serve:

• Turn off the heat, grate a generous amount of fresh Parmesan cheese over the pasta, and add a final drizzle of extra virgin olive oil.

• Toss well, plate immediately, and top with an extra sprinkle of Parmesan.

Tips & Tricks

• Save the Pasta Water: The starch in the boiling water helps loosen the pea puree into a silky sauce that clings perfectly to the pasta.

• Sausage Casing Removal: Score the casing lengthwise with a sharp knife to peel it off effortlessly before crumbling.

• Vibrant Green Color: If using frozen peas, do not overcook them; blending them while fresh keeps the cream bright green and sweet.

• Cheese Timing: Always turn off or remove the skillet from direct heat before tossing in the grated Parmesan so it melts smoothly without clumping.

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Farfalle Recipe Sausage And Peas

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This recipe is a simple, vibrant, and flavorful one-pan dinner featuring seasoned chicken thighs and drumsticks baked alongside potatoes, zucchini, bell peppers, onions, and cherry tomatoes. Enhanced with a dressing of olive oil, balsamic vinegar, garlic, and oregano, and finished with olives and crumbled feta cheese, it offers an effortless, authentic Mediterranean flavor profile.

Ingredients

For the Chicken:

• 3 chicken thighs

• 3 chicken drumsticks

• Olive oil

• Salt, to taste

• Black pepper, to taste

• Paprika, to taste

For the Vegetables:

• 2 zucchini, sliced into rounds

• 3 small potatoes, peeled and cut into wedges

• ½ sweet bell pepper, sliced

• 1 onion, cut into chunks

• 10 cherry tomatoes, halved

• Salt and black pepper, to taste

For the Dressing:

• 4 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 clove garlic, grated

• 1 tbsp dried oregano

Topping:

• Handful of olives (black or Kalamata)

• 100 g (4 oz) feta cheese, crumbled

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•📺 Full Video Tutorial Step-by-step of the recipe.

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Step-by-Step Procedure

1. Season the Chicken:

Place the chicken pieces in a dish and drizzle with olive oil, then season generously with salt, black pepper, and paprika. Rub the spices thoroughly into the meat and set aside.

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Bring the authentic taste of the Italian coast right into your kitchen! In this recipe, we’ll show you how to make a classic, restaurant-quality Calamarata Pasta with tender squid, juicy cherry tomatoes, garlic, chili, and fresh parsley. It’s simple, quick, and packed with irresistible Mediterranean flavors. Perfect for a quick weeknight meal or an impressive weekend dinner!

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Ingredients

• Calamarata pasta (or Paccheri): 250g

• Fresh squid (cleaned and sliced into rings): 300g

• Cherry tomatoes: 300g

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This recipe presents a traditional, rustic Italian side dish inspired by how an Italian mother would cook it. While the classic Neapolitan version (”Melanzane a funghetto”) typically involves deep-frying the eggplant cubes, this version uses a lighter, pan-sautéed method. The eggplant is cubed to resemble small mushrooms (hence the Italian name “a funghetto”), browned beautifully in olive oil, and then combined with a fresh, aromatic tomato sauce flavored with garlic, basil, and a touch of chili pepper. It makes for an incredibly flavorful, easy, and satisfying vegetarian dish.

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Ingredients:

• Eggplants: 2 medium-sized ones

• Fresh Tomatoes: 500g (approx. 18 oz), chopped

• Garlic: 2 whole cloves

• Fresh Basil Leaves: A handful (plus 10 extra leaves for the final toss and more for garnishing)

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An incredibly easy, light, and delicious Italian eggplant dish. Layers of tender baked eggplants, rich homemade tomato sauce, aromatic fresh basil, and melted mozzarella cheese, topped with a golden crust of Parmesan. A perfect comfort food recipe that everyone will love.

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Ingredients

• 2 large eggplants

• 1 onion

• 3 cups (700 ml) tomato puree (passata)

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Discover two incredibly delicious, budget-friendly, and easy eggplant recipes that don’t require frying! These oven-baked eggplant dishes are packed with flavor, perfect for a quick family meal, and feature fresh ingredients like herbs, cheese, vegetables, and savory proteins.

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Recipe 1: Savory Eggplant and Ham Bake with Cherry Tomato Yogurt Sauce

Ingredients

• 1 eggplant

• 1 onion

• 1 garlic clove

• 1 carrot

• 2 eggs

• 1/2 cup of kefir or plain yogurt

• 170g flour

• 100g cooked ham, diced

• Fresh parsley

• Olive oil

• Salt and pepper

For the dipping sauce:

• Plain yogurt

• 5 cherry tomatoes, finely chopped

• 1 minced garlic clove

• Salt, pepper, chili flakes, and paprika

Instructions

1. Prepare and sauté the vegetables: Finely chop the onion, mince the garlic, and grate the carrot. Sauté them in a pan with a little olive oil for 1–2 minutes.

2. Add the eggplant: Chop the eggplant into small cubes. Add it to the pan with the other vegetables, season with salt and pepper, cover, and cook for 10 minutes.

3. Make the batter: In a large bowl, whisk 2 eggs with half a glass of kefir or yogurt. Add a splash of olive oil, salt, and pepper, then mix in the flour to form a smooth batter.

4. Combine: Fold the sautéed eggplant and vegetable mixture, chopped fresh parsley, and diced ham into the batter.

5. Bake: Transfer the mixture into a greased baking dish and bake in the oven at 180°C (350°F) for 20 minutes.

6. Make the sauce and serve: Finely chop the 5 cherry tomatoes. Mix them with plain yogurt, the minced garlic, salt, pepper, chili flakes, and paprika. Serve the warm eggplant bake with this fresh dipping sauce.

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Recipe 1 Savory Ggplant Bake

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Recipe 2: Rolled Eggplant “Sheets” Stuffed with Chicken and Cheese

Ingredients

• 2 eggplants

• 150g Leerdammer cheese (sliced)

• 350g chicken breast fillets, finely cubed

• 1 onion

• 1 sweet bell pepper

• 15 cherry tomatoes, chopped

• 1 garlic clove

• Fresh parsley

• Olive oil

• Salt, pepper, and dried thyme

Instructions

1. Prep and bake the eggplant “base”:

• Slice the 2 eggplants into rounds (rondelle).

• Sprinkle the eggplant rounds with salt and let them rest for 10 minutes to drain. Pat them dry.

• Line a baking sheet with parchment paper. Arrange the eggplant rounds on the sheet, overlapping them slightly so they form a continuous, solid rectangular sheet of eggplant.

• Place the slices of Leerdammer cheese evenly across the top of this eggplant sheet.

• Bake in a preheated oven at 200°C (400°F) for 20 minutes. The eggplants will cook and the cheese will melt, binding the rounds together into one single, cohesive surface.

2. Prepare the chicken filling:

• Finely chop the onion and the bell pepper. Sauté them in a skillet with olive oil for a few minutes.

• Add the 15 chopped cherry tomatoes, minced garlic, and the finely cubed chicken breast.

• Season with salt, pepper, and dried thyme.

• Cover and cook on low heat for 10 minutes. Uncover and let any excess liquid cook off for a few minutes, then stir in fresh chopped parsley.

3. Assemble the rolls:

• Take the baked eggplant-and-cheese sheet out of the oven.

• Cut the sheet into 4 equal, long rectangular strips.

• Place a generous portion of the chicken and vegetable filling on one end of each strip.

• Carefully roll up each strip, starting from the side with the filling, to form 4 thick, beautiful rolls.

4. Final bake:

• Place the 4 rolls side-by-side in a baking dish.

• Drizzle with a little olive oil and bake in the oven at 180°C (350°F) for 5 minutes until hot and perfectly melted.

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Recipe 2 Rolled Eggplant Sheets

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Looking for a quick, healthy, and incredibly flavorful meal? This Tuna and Zucchini Pasta is the perfect solution! Combining fresh zucchinis, rich canned tuna, and the savory depth of anchovies, this dish comes together in less than 20 minutes. Tossed with linguine and finished with fresh parsley, it is a restaurant-quality meal you can easily make at home any day of the week.

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Ingredients

• 250g Linguine pasta

• 2 medium Zucchinis

• 100g Canned tuna (preferably in olive oil)

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Discover the authentic taste of Sicily with these two simple yet incredibly flavorful eggplant recipes. The first brings you crispy baked eggplant rounds topped with a rich, raw-blended Mediterranean mix of fresh tomatoes, olives, capers, and aromatic herbs. The second features a modern twist on the classic Parmigiana, serving savory sautéed eggplant cubes in a rich tomato sauce layered inside baked eggplant “boats” and finished with a perfectly melted, golden mozzarella and Parmigiano crust. Two easy, mouth-watering ways to bring classic Italian comfort food to your table!

Recipe 1: Crispy Baked Sicilian Eggplant Rounds

Ingredients:

• 2 large eggplants

• Salt (for draining)

• Olive oil

• 1 clove of garlic (minced or pressed)

• Chili flakes with aromatic herbs, salt, and black pepper (for the oil seasoning)

• 3 tomatoes (finely chopped)

• 3 tablespoons of olives (chopped)

• 1 tablespoon of capers

• A few anchovy fillets

• 4 tablespoons of breadcrumbs (plus extra for coating)

• 3 tablespoons of Parmigiano cheese

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Instructions:

1. Slice the eggplants horizontally into thick round discs. Score the surface of each slice in a diamond pattern. Sprinkle them with salt and let them sit for 10-15 minutes to drain.

2. In a small bowl, prepare the cold aromatic oil by mixing olive oil with one minced clove of garlic, chili flakes with aromatic herbs, salt, and black pepper.

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