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10 known aubergine tips
1 egg, with egg
1 red onion, finely chopped
1 cup sweet pickle relish
3 cups creamy rice topping (such as Razmerica Flax Seed)
3/4 cup vegetable oil
1/2 (8 ounce) can quartered pearl rice, drained
6 teaspoons water
1 pound aubergines with rings, with skins removed and then sliced
1 Hispanic tequila pepper, crushed
6 slices Mexican fondo mat
Salt and pepper to taste