instruction:
In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
question:
In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well., Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight., Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs., In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.
answer:
salt, eggplant, onion, green bell pepper, bread crumbs, eggs, Cheddar cheese, paprika, ground black pepper, all-purpose, vegetable oil

question:
In a small bowl, whisk together the flour, baking powder, and salt; set aside., In the bowl of a stand mixer, cream sugar and butter., Beat in the egg, vanilla, and zest (flavouring if using)., Add the dry ingredients, mixing enough to combine., With your hands, knead in enough of the potato starch to make the dough easy to handle., Roll into 2-teaspoon sized balls, pressing your finger in the middle to make a dent., Bake in on a parchment-paper lined sheet in a preheated 350F oven for about 10-13 minutes until very lightly browned., Reinforce the dents with your finger before they cool., Fill the dents with lemon curd once cool., Enjoy!
answer:
sweet rice flour, potato starch, baking powder, salt, sugar, butter, egg, vanilla, lemon, drops lemons, potato starch, lemon curd

question:
In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter Press on the bottom and 1 inch up the sides of a greased 9 inch springform pan., Bake at 350 for 7-9 minutes. Cool on a wire rack., In a microwave safe bowl, heat peanut butter on HIGH for 30 seconds or until softened. Spread carefully over crust to within 1 inch of edges., In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and beat on low speed just until combined. Stir in vanilla. Pour one cup of cream cheese batter into a bowl and set aside. Pour remaining filling over peanut butter in crust., In a microwave safe bowl, heat 1/4 cup hot fudge topping on HIGH for 30 seconds or until thin. Fold into reserved cream cheese batter. Carefully spoon over filling and cut through filling with a knife to swirl being careful not to disturb peanut butter layer or the crust., Bake at 350 for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack., Microwave remaining hot fudge topping for 30 seconds or until warmed. Spread over cheesecake. Garnish with peanut butter cups., Refrigerate overnight. Remove sides of pan and serve.
answer:
graham cracker crumbs, cookies, sugar, butter, creamy peanut butter, FILLING, cream cheese, sugar, sour cream, eggs, vanilla, chocolate fudge topping, peanut butter