Egg Plant Au Gratin

Ingredients

• Remove the inside from an egg plant.
• Cook two tablespoons butter.
• one small onion finely chopped
• one tablespoon finely chopped parsley
• cover with buttered crumbs

Method

1. 1

   Cut egg plant in one-third inch cubes, and cook in a small quantity of boiling water until soft; then drain.

2. 2

   Cook butter with onion until yellow; add egg plant and parsley.

3. 3

   Season with salt and pepper, refill egg plant shell, cover with buttered crumbs, and bake until crumbs are brown.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 38. The excerpt below is the record exactly as published.

EGG PLANT AU GRATIN. Remove the inside from an egg plant, leaving a shell or case. Cut in one-third inch cubes, and cook in a small quantity of boiling water until soft; then drain. Cook two tablespoons butter with one small onion finely chopped until yellow; add egg plant, and one tablespoon finely chopped parsley. Season with salt and pepper, re- fill egg plant shell, cover with buttered crumbs

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