Egg Plant, To Bake

Ingredients

• 1 egg plant
• a small quantity of water

Method

1. 1

   Wipe or wash the egg plant and put it in a fireproof dish or baking tin with a small quantity of water.

2. 2

   Cover with greased paper or a saucepan lid and bake in a moderate oven until tender.

3. 3

   They can then be cut open at table, mashed up with a little butter, pepper and salt.

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.

Egg Plant, To Bake Wipe or wash the egg plant and put it in a fire- proof dish or baking tin with a small quantity of water. Cover with greased paper or a saucepan lid and bake in a moderate oven until tender. They can then be cut open at table, mashed up with a little butter, pepper and salt. This is one of the best ways of cooking this vegetable, as the full flavour is retained. If preferred, the egg plant may be peeled after baking and then served in a vegetable dish with a good sauce poured over it. 486. Egg Plant with Cream Sauce (Aubergines a la Creme) 2 or 3 egg plants. I l pt. cream sauce. 2 oz. butter. I Seasoning. Peel the egg plants and cut them in thin slices. Sprinkle them with salt and let them lie half an hour. Then pour off the water which has exuded from them and wipe the pieces with a cloth. Put them into a lined or earthenware casserole with the butter, cover, and cook gently for J hour. Then add J pint of white sauce to which 2 table- spoonfuls of cream have been added and cook a few minutes longer. Season to taste and dish carefully so as not to break the slices. Time to cook, about £ hour. Sufficient for 3 or 4 persons. 487. 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. Peel the egg plants and cut them in pieces. 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. Then add the curry powder mixed smoothly with the stock and stir until boiling. Now put in the prepared egg plant and season to taste. Cover the saucepan and let all simmer slowly until the con- tents are tender. Serve garnished with sliced lemon and boiled rice separately. Time to cook, about 1 hour. Sufficient for 3 or 4 persons. 488. Egg Plant or Aubergine, To Fry (Aubergine Frite) 1 egg plant

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