Curried Egg Plant (Aubergines en Kari)

Ingredients

• 2 or 3 egg plants
• 1 table-sp. butter or salad oil
• 2 table-sps. chopped onion
• 1 dessert-sp. curry powder
• 1 cupful light stock
• Seasoning

Method

1. 1

   Peel the egg plants and cut them in pieces.

2. 2

   Put the butter or oil into a small stewpan and let it become quite hot, add the chopped onion and cook it rather slowly until it begins to take colour.

3. 3

   Then add the curry powder mixed smoothly with the stock and stir until boiling.

4. 4

   Now put in the prepared egg plant and season to taste.

5. 5

   Cover the saucepan and let all simmer slowly until the contents are tender.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 230. The excerpt below is the record exactly as published.

Curried Egg Plant (Aubergines en Kari) 2 or 3 egg plants. 1 table-sp. butter or salad oil. 2 table-sps. chopped onion. 1 dessert-sp. curry powder. 1 cupful light stock. Seasoning

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