Exotic Eggplant Salad

Course : Salads
Serves: 4
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1 medium Fresh pineapple
2 tablespoons butter
2 1/2 cups unpeeled eggplant, diced
2 1/2 cups cooked rice, chilled
1 cup celery, sliced
1/2 cup green onions, chopped

Preparation / Directions:

Cut pineapple lenghthwise, starting from crown, Remove core( hard center). Scoop out pulp, reserving shells intact. Dice pulp.In a skillet, melt butter. Cook eggplant until slightly browned. In a large bowl, mix diced pineapple and eggplant with rice, celery and green onions. Cut into servings and serve.

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