Egg Plant A La Creole

Ingredients

• 2 large egg plants
• 1 large onion
• 6 slices toasted bread
• Several cloves of garlic minced
• 1/2 cup olive oil or butter
• Bay leaf
• salt
• cayenne

Method

1. 1

   Cut egg plant lengthwise and scoop out inside without breaking the skin.

2. 2

   Boil skin and all until tender, then remove skins to a buttered baking dish and fill with the mixture.

3. 3

   Fry onion and garlic until dark brown in the fat, add egg plant pulp, toasted bread (broken into bits), salt, cayenne, and bay leaf.

4. 4

   Let simmer until thick and brown, stirring constantly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 116. The excerpt below is the record exactly as published.

EGG PLANT A LA CREOLE. 2 large egg plants. 1 large onion. ■ 6 slices toasted bread. Several cloves of garlic minced. V2 cup olive oil or butter. Bay leaf, salt and cayenne

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