Baked Stuffed Egg Plant with Bread

Ingredients

• Cut the egg plant open on one side
• Take of bread crumbs a quantity equal to the inside of the egg plant
• add some melted butter
• a squeeze of onion
• pepper
• salt
• moisten with a little stock

Method

1. 1

   Scoop out all the inside, leaving the shell about half inch in thickness; chop the scooped-out portions.

2. 2

   Mix the crumbs and chopped egg plant together; add melted butter, a squeeze of onion, white pepper, and salt; moisten with a little stock; put into the egg plant; sprinkle bread crumbs on top.

3. 3

   Bake in oven — uncovered — with a little water in the pan, from twenty to thirty minutes.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 421. The excerpt below is the record exactly as published.

Baked Stuffed Egg Plant with Bread Aubergine farcie de Pain et cuite au four Cut the egg plant open on one side; scoop out all the inside, leaving the shell about half inch in thickness; chop the scooped-out portions. Take of bread crumbs a quantity equal to the inside of the egg plant; mix the crumbs and chopped egg plant together; add some melted butter, a squeeze of onion, white pepper, and salt; moisten with a little stock

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