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Danish Cucumbers


Rate this recipe 3.8/5 (12 Votes)


  • 1 cucumber (do not peel)
  • 1 tsp salt
  • 3 tbs sugar
  • 1/3 cup vinegar
  • (few slices of onion-optional)


Level of difficulty Average
Cost Average budget


Step 1

Slice cucumber thin.

Step 2

Sprinkle with salt/pepper, add the vinegar, keep in refrigerator in a covered bowl -- can be used in 24 hours.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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