Baked Egg Plant

Ingredients

• Select one that is firm and fresh
• one medium-sized onion
• a tablespoonful of butter
• one well-beaten egg
• a dash of salt
• two dashes of pepper
• a dessertspoonful of butter
• an equal quantity of rolled bread crumbs

Method

1. 1

   Peel and cut the egg plant into quarters.

2. 2

   Soak in salted water for half an hour, then boil in salted water until tender.

3. 3

   Cook the chopped onion in butter until brown.

4. 4

   Drain the egg plant, mix with bread crumbs, browned onion, beaten egg, and seasonings.

5. 5

   Bake in a buttered dish until browned.

As published

This recipe was extracted from The Rural cook book (1907), page 87. The excerpt below is the record exactly as published.

Baked Egg Plant. — Select one that is firm and fresh, peel it and. cut it into quarters. Let it lie half an hour in salted water. Put it into boil- ing»ater with a teaspoonful of salt. Cook until it can be easily picrce4 118 THE RURAL COOK BOOK. with a fork. While the plant is cookii^ cut one medium-sized omon into small pieces and cover it with salt water. In 10 minutes pour off the water and put the chopped onion into a hot pan, with a tablespoonful of butter. Cook until it is thoroughly tender and brown. Drain the egg plant in a colander, put into a bowl, stir with a silver fork until it is broken up, but not mashed. Mix with it an equal quantity of rolled bread crumbs, add the browned onion and one well-beaten egg. Season with a dash of salt, two dashes of pepper, and add a dessertspoonful of butter

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