Egg Plant au Gratin

Ingredients

• 1 large egg plant
• 1 tablespoonful of finely-chopped onion
• 2 tablespoonfuls of dried bread crumbs
• 2 hard-boiled eggs chopped fine
• ^ of a cupful of dry crumbs
• 1 teaspoonful of melted butter

Method

1. 1

   Wipe and boil the egg plant in salted water until tender.

2. 2

   Halve and scoop out the pulp, mashing it.

3. 3

   Season with salt, pepper, and thyme.

4. 4

   Add onion, bread crumbs, and chopped eggs.

5. 5

   Turn into a buttered dish, sprinkle with dry crumbs mixed with melted butter, and brown in a quick oven.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 31. The excerpt below is the record exactly as published.

Egg Plant au Gratin. Wipe a large tgg plant and boil in salted water until tender. Halve it, scoop out all the pulp and mash. Season well with salt and pepper and It pinch of thyme, then add I tablespoonful of finely-chopped onion, 2 tablespoonfuls of dried bread crumbs and 2 hard-boiled eggs chopped fine. Turn into a buttered dish, sprinkle with }^ of a cupful of dry crumbs which have been salted and ^ixed with i teaspoonful of melted butter

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