Baked Egg Plant

Ingredients

• two small purple egg plants
• one-half cup each of bread crumbs
• one-half cup each of chopped nuts
• a tablespoon each chopped parsley
• grated onion
• salt
• pepper
• one egg or a little water to moisten if necessary

Method

1. 1

   Select two small purple egg plants and put into boiling water for half an hour.

2. 2

   Cut into halves and scoop out, leaving a wall half an inch thick.

3. 3

   Chop the portion scooped out and to it add one-half cup each of bread crumbs and chopped nuts, a tablespoon each of chopped parsley and grated onion, and salt and pepper to taste.

4. 4

   Mix the ingredients well, adding one egg or a little water to moisten if necessary.

5. 5

   Stuff into shells, heaping it up in the center.

6. 6

   Put in a pan and bake in a moderate oven for an hour, basting tops once or twice with melted butter.

Nutrition per serving

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 31. The excerpt below is the record exactly as published.

Baked Egg Plant Select two small purple egg plants and put into boiling water for half an hour. Cut into halves and scoop out, leaving a wall half an inch thick. Chop the portion scooped out and to it add one-half cup each of bread crumbs and chopped nuts, a tablespoon each chopped parsley and grated onion, and salt and pepper to taste. Mix the ingred- ients well, adding one egg or a little water to moisten if necessary

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