Baked Eggplant

Ingredients

• a medium-sized eggplant
• cupful of bread crumbs
• a lump of butter
• salt and pepper to taste

Method

1. 1

   Parboil eggplant in boiling salted water for 15-20 minutes.

2. 2

   Cut in half, scoop out the meat, mix with bread crumbs and butter, refill the shells, top with crumbs, and brown in the oven.

As published

This recipe was extracted from Kirmess cook book (1907), page 125. The excerpt below is the record exactly as published.

a lump of butter rolled in a little flour, salt and pepper to taste ; return to the saucepan and cook one minute, stirring all the time. TURNIPS BOILED, PLAIN. Marion Harland. Pare and quarter. Cook tender in two waters; drain, dish; pour a little melted butter, seasoned with pepper and salt, over them, and serve hot. YOUNG TURNIPS STEWED WITH CREAM. Marion Harland. Pare, lay in cold water one hour ; cook tender in two waters; drain and cover with hot cream (heated with a pinch of soda), or hot milk if you have no cream. Sim- mer gently for five minutes ; stir in a white roux made by cooking together a tablespoonful of butter and one of flour, salt and pepper, and serve very hot. VEGETABLES. 293 BOILED JERUSALEM ARTICHOKES. Marion Harland. Wash the artichokes thoroughly, pare and slice, or trim them into an oblong shape. Cook in slightly salted boiling water until tender, but not broken, and pour melted butter over them. Sprinlde with salt and pepper, and when turned into the dish, add a sprinkling of minced parsley and a few drops of lemon juice. BAKED JERUSALEM ARTICHOKES. Wash and pare the artichokes, and cook tender. Then cut into neat slices. Put them into a baking dish, sprinkle on a layer of grated Parmesan cheese and cover with a white or cream sauce. Sprinkle buttered crumbs over the top and bake until the crumbs are brown. STEWED SALSIFY. Marion Harland. Scrape the roots, throwing them at once into cold water, that they may not blacken. Cut into inch lengths and put over the fire in boiling salted water. Stew un- til tender. Drain off the water and pour upon the salsi- fy in the saucepan a cup of hot milk. After it has simmered five minutes add a tablespoonful of butter and three tablespoonfuls of cracker dust; season to taste and serve. MOCK FRIED OYSTERS. Marion Harland. Wash, trim and cook a bunch of oyster-plant (or sal- sify) in boiling salted water until tender. Drain and scrape off the skin. Mash well, and if stringy rub through a colander. To one pint of the mashed salsi- fy add one teaspoonful of flour, one tablespoonful of 294 KIRMESS COOK' BOOK. butter, one well-beaten egg, and salt and pepper to sea- son highly. Take up a small spoonful and shape it into an oval about the size of a large oyster ; dip each lightly in flour, or very fine cracker crumbs, and brown on each side in hot butter. FRIED EGGPLANT. Marion Harland. Peel an eggplant and cut into slices half an inch thick. Lay in cold salt water for an hour; wipe each slice dry and dip, first in beaten egg, and then in cracker dust. Set in a cold place for an hour and fry in deep boiling fat. Drain in a heated colander before dishing. FRIED EGGPLANT. Mrs. Seely's Cook Booh. Prepare a medium-sized eggplant two or three hours before cooking. Peel and cut it in even slices about one- quarter of an inch thick. Place them on a dish, sprinkle each slice with a little salt and pepper. Put them in press with a heavy weight on top. ITiis wDl extract all the bitter taste. Dip each slice in beaten egg, then in fine bread crumbs. Fry in hot fat until a nice brown. Season with a little salt, drain on brown paper, and serve very hot. If one prefer, the egg plant may be dipped in thin batter instead of egg and crumbs, and cooked in the same way. STUFFED EGGPLANT. Mrs, Seelys Cook Book. Take two medium-sized eggplants. Cut off the stem, slit lengthwise in halves, tracing the incisions inside. Fry the plants until soft, then drain. Then take two ounces of butter, two ounces of finely chopped pork, two ounces VEGETABLES. 295 of finely chopped shallots, one pint of chopped mush- rooms. Stir and cook ten minutes. With a tablespoon take up most of the fleshy part of the egg plant, put with the above preparation, and season with salt, pepper, and chopped parsley. Mix thoroughly and put this stuf- fing in the egg plants on a baking dish. Sprinkle with fresh bread crumbs and grated cheese — Parmesan or American. Drop a little sweet oil over and bake light brown in a pretty hot oven. Slide on a dish, pour a ladleful of brown sauce round it, and serve. BAKED EGGPLANT. Mrs; Charles A. Oreer, Rye, N. Y. Parboil eggplant in boiling salted water from fifteen to twenty minutes. Cut in half and scoop out meat of each end. Mix through it cupful of bread crumbs and stir through one eggy lump of butter, salt and pepper to taste

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