Broiled Egg-Plant

Ingredients

• a good sized egg-plant
• three tablespoonfuls of olive oil
• the juice of half a lemon
• salt
• pepper

Method

1. 1

   Peel and slice egg-plant, soak in salted ice-water for an hour.

2. 2

   Dry, then marinate in olive oil and lemon juice for 10 minutes.

3. 3

   Sprinkle with salt and pepper, and broil quickly for twelve minutes.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 15. The excerpt below is the record exactly as published.

Broiled Egg-Plant. Peel and cut into rather thin slices and lay in salt- ed ice-water for an hour; spread upon a soft towel and cover with another, patting and pressing the slices until they are entirely dry. Leave them for 10 minutes in a mixture of three tablespoonfuls of olive oil and the juice of half a lemon; sprinkle then with salt and pep- per, and broil quickly upon a wire broiler. Twelve mi- nutes should cook both sides. MRS. AD. CRENWELGE. Stuffed Peppers. 4 sweet green peppers; 1 cup cooked rice; 1 cup cold minced chicken; 2 tablespoons finely cut celery; onion juice; pepper and salt; 2 tablespoons melted butter; i/o cup tomatoes. — 50 — Split peppers in half, remove seeds and ribs. Mix the ingredients, fill into peppers, grate cheese over top and bake in pan with little water. MKS. A. W. MOURSUND. Stuffed Egg-Plant. Parboil a good sized egg-plant

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