Egg-Plant with Sauce

Ingredients

• two wine-glassfuls of vinegar
• a small quantity of salt
• slices of egg-plant fruit

Method

1. 1

   Season the egg-plant with salt, pour in the vinegar, and stir well.

2. 2

   Lay the slices in a baking dish, pour the sauce over them, and stand the dish on a trivet over a slow fire until all the moisture is absorbed.

3. 3

   Serve hot with a rich sauce similar to bechamel, a sharp salad, and mixed pickles.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 56. The excerpt below is the record exactly as published.

a small quantity of salt, pour in two wine- glassfuls of vinegar, and stir well. Lay the slices of egg-plant fruit

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