Aubergine, Stuffed

Ingredients

• Halve four aubergines lengthways
• half its bulk of crumbs soaked in strong stock
• the same amount of minced mushrooms
• 2oz. of fat ham or bacon minced
• a teaspoonful of olive oil
• l^oz. of butter

Method

1. 1

   Scoop out the flesh of the aubergines and mince it with soaked crumbs, minced mushrooms, seasoning, and minced ham or bacon.

2. 2

   Fry the mixture in butter until par-cooked, stuff the aubergines, dust with breadcrumbs, and bake for 25 to 30 minutes.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 12. The excerpt below is the record exactly as published.

Aubergines, stuffed. — Halve four aubergines length- ways, scoop out some of the flesh, and mince this with half its bulk of crumbs soaked in strong stock, and the same amount of minced mushrooms, seasoning it all with salt, pepper, minced parsley, and three or four minced shallots ; stir in 2oz. of fat ham or bacon minced, with a teaspoonful of olive oil, and fry it all till par-cooked in l^oz. of butter

Cook this with the app: pantry check, scaling, and the assistant.