A recipe might call for one large onion or two small eggplants. When cut as directed it seems to yield way more than the recipe intended. I got the two smallest eggplants in the store and after cutting one I had more than enough for the recipe. It almost seems like the people who write the recipes only have access to veggies that are smaller than average. Is there a reason why their large onion is equivalent to my small to medium onion?
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