Baked Egg Plant

Ingredients

• the egg-plant
• pepper
• salt
• butter
• a little onion-juice
• half the bulk of bread-crumbs soaked in cream
• cream

Method

1. 1

   Parboil the egg-plant, removing it from the fire before it is perfectly done.

2. 2

   Cut in two lengthwise, scoop out the pulp and season it well with pepper, salt, butter, and a little onion-juice, adding half the bulk of bread-crumbs soaked in cream and drained; heap this mixture in the skins, cover with crumbs moistened in melted butter, and bake until brown.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 38. The excerpt below is the record exactly as published.

Baked Egg Plant. Parboil the egg-plant, rc'noving it from the tire Ix'tore it is ])erfectly done. Cut in two lcngthwis(\ scoo|) out the ]>ul|) and season it well with jiepper, salt. hnttei' and a little onion-juice, adding half the hulk' (d' hread-crumhs soaked in (a'cain and drained; heap tliis iiii.xture in the skins, cover with crninhs nuiistened in melted hut ter, and hake until !)i'own. Egg Plant Fried in Butter. peel ami slice egg plant, let it lie in salt for 1 hour, I'oll slices in Hour, season with pepper and salt. IIa\(' pan vei'y hot. try in lots ot hntter until golden hrown. ^It;s. (k J. SiiADniCK. Mock Mushroom Stew. Pare the eggplant, cut lii'st into h inch slices and then into dice or cubes. Siminer in salted watei' until tender hut not sol't. It will he s].)oik'd it mushy, ilrain. In a separate saiicepaii put a I'oundcd tal)les))oonful of nice butter and a le\-el tablespoontiil of tlonr. Stir until fi'othy but not brown. Add a teacnpful of j'icli milk (cream

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