Broiled Eggplant
From Around-the-world cook book, 1913
Serves 4
French recipe
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 40. The excerpt below is the record exactly as published.
BROILED EGGPLANT FRENCH Small eggplants, Salt and pepper, Tomato sauce, Oil, lemon-juice, anchovy, onion, parsley.
Cook this with the app: pantry check, scaling, and the assistant.