Aubergines d La Turque

Ingredients

• Cut the ends from the egg plant
• a mixture of equal parts of cold cooked rice
• minced cooked meat
• blanched and finely minced onion
• sufficient thin tomato sauce to cover it

Method

1. 1

   Remove the center of the aubergine and fill with a mixture of rice, minced meat, onion, and seasoning.

2. 2

   Fry briefly, then stew in tomato sauce until tender.

Nutrition per serving

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 d La Turque. — Cut the ends from the egg plant, and remove the centre of the fruit with, a teaspoon, replacing this with a mixture of equal parts of cold cooked rice and minced cooked meat, seasoning with blanched and finely minced onion, freshly ground black pepper, and salt ; now fry the fruit with a bouquet (thyme, parsley, bay leaf, &c.) in oil, butter, or clarified dripping, for two or three minutes, then drain it, lay in a stew pan with sufficient thin' tomato sauce to cover i

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