Curry Eggplant

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Penzeys

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Ingredients

2 medium eggplant (12-16 oz.)

4 TB. butter

1 lemon for juice (2-3 TB.)

1-2 tsp. SWEET or HOT CURRY POWDER

2 cloves garlic, smashed (1/4 tsp. GARLIC GRANULES)

1/4 tsp. salt

freshly GROUND BLACK PEPPER to taste

3-5 TB. water

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