Egg-Plant and Tomato

Ingredients

• enough peeled egg-plant to fill a pint measure
• equal quantities of firm tomatoes
• salt
• pepper
• a teaspoon of sugar
• a teaspoon of onion juice
• bits of butter or olive oil
• crumbs

Method

1. 1

   Cut egg-plant into dice and mix with diced tomatoes.

2. 2

   Season with salt, pepper, sugar, and onion juice.

3. 3

   Spread in layers in a buttered dish with crumbs and butter or oil, cover with crumbs, and bake for three-quarters of an hour.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 30. The excerpt below is the record exactly as published.

a teaspoon of sugar and a very little nutmeg. Add a tablespoon of melted butter and three whole eggs. Beat well and pour into a well greased mould. Place it in a deep pan of hot water, after covering tightly, and bake for three- quarters of an hour, or until firm like baked custard. Serve with cream sauce. 196. DHAL— EAST INDIAN Wash a cup of lentils; simmer in a pint of stock until tender. Fry a sliced onion in two tablespoons of butter un- til transparent. Stir in half a tablespoon each of curry pow- der and flour, fry for a moment; add lentils, salt and juice of half a lemon. Cover and simmer twenty minutes and serve. 197. EGG-PLANT AL FORNO— ITALIAN Parboil two medium egg-plants, and cut in two length- wise. Scoop out the pulp, leaving enough to keep in shape, and rub to a paste with a little melted butter, salt, paprika and two tablespoons of grated Parmesan. Return to shells, sprinkle well with crumbs and cheese and brown in a quick oven. A slice of salt pork chopped fine can be added. 198. EGG-PLANT AND TOMATO Cut enough peeled egg-plant into dice to fill a pint meas- ure and mix with equal quantities of firm tomatoes diced. Season with salt, pepper and a teaspoon each of sugar and onion juice. Spread in layers in a buttered pudding dish with crumbs between and bits of butter or olive oil

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