Aubergines a la Turque

Ingredients

• 2 small peeled and finely-chopped onions
• a little rice, previously cooked in white stock
• the same quantity of chopped cooked lean mutton
• a clove of crushed garlic
• season with salt
• season with cayenne pepper
• chopped parsley
• 3 yolks of eggs

Method

1. 1

   Cut eggplants lengthwise, remove inside, fill with stuffing made from fried onions, rice, mutton, tomato sauce, garlic, and seasonings.

2. 2

   Place in a buttered baking tin, sprinkle with breadcrumbs, and brown in the oven.

3. 3

   Serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.

Aubergines a la Turque. Cut each egg plant into two lengthwise, and remove the inside of each half. Then fill with the following stuffing : Fry in oil 2 small peeled and finely-chopped onions, and mix with a little rice, previously cooked in white stock, also with the same quantity of chopped cooked lean mutton ; moisten with tomato sauce, and add a clove of crushed garlic. Season with salt, cayenne pepper, and chopped parsley, mix all together with 3 yolks of eggs

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