Boiled Eggplant

Ingredients

• an eggplant
• two or three slices of bacon
• an onion or two minced together
• a few grated breadcrumbs
• bits of butter or a few drops of olive oil

Method

1. 1

   Cut eggplant in two and boil until soft.

2. 2

   Mix pulp with bacon and onion, add breadcrumbs, pack back in shells, sprinkle with breadcrumbs, and brown in the oven.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 103. The excerpt below is the record exactly as published.

BOILED EGGPLANT Cut the eggplant in two and boil till soft. Take the pulp out of the shells. Have ready two or three slices of bacon and an onion or two minced together. Mix with the pulp, add a few grated breadcrumbs, pack back in the shells, sprinkle with breadcrumbs, put on bits of butter or a few drops of olive oil and set in the oven to brown. EGGPLANT IN CREOLE FASHION . Put a large fresh eggplant in boiling water, cook five minutes, remove and drain. When cold, cut off the top and scoop out the inside. Cook one tablespoon of fine chopped white onion in one tablespoon of butter. Add two tablespoons of chopped mushrooms and two tablespoons of chopped green peppers. Cook a few minutes without browning; then add three slices of stale bread that have been soaked in water, stir and cook five minutes. Remove from fire, season with half a teaspoon of salt, one-quarter of a teaspoon of pepper, and add two whole eggs. Mix this filling into the eggplant and re- 186 THE HOME COOK BOOK place the top as a cover. Lay a square piece of cheesecloth on the table, and place a few thin slices of larding pork on the cloth. Put the eggplant on top and roll it in the cloth. Tie the cloth on both ends and put it in a deep round pan. Add half a can of tomatoes, one ounce of butter, half a teaspoon of salt, one teaspoon of sugar, a little pepper, half a tablespoon of fine-chopped onions and green peppers, and half a cup of stock or sour cream. Cover the pan tightly, place it in a medium hot oven to bake one hour. Shortly before serving, remove the eggplant, free it from the cloth, place it on a warm dish and garnish with baked tomatoes and potato balls. Rub the tomatoes in which the eggplant was cooked through a sieve and serve them with the eggplant. If mushrooms are not to be had, they may be omitted. [See illustration, Plate XIX.] FRIED EGGPLANT A NEW ORLEANS RECEIPT Salt the slices of eggplant and lay them in a china dish. Cover with a cloth and lay a weight on the cloth to press out the bitter juice and make the vegetable tender. Let stand half an hour. Then wash off the salt and dry the slices in a fresh cloth. Dip them in white of egg and then in flour, and fry in a deep pan of boiling lard. STUFFED EGGPLANT Boil an eggplant

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