Egg Plants, Stuffed (Aubergines Farcies)

Ingredients

• 2 egg-plants
• Seasoning.
• 3 table-sps. bread-crumbs.
• 2 table-sps. chopped ham or tongue.
• 1 tea-sp. chopped onion.
• 1 tea-sp. chopped parsley.
• 1 oz. butter.
• 1 dessert-sp. chopped mushrooms.
• Grated lemon rind.
• Egg to bind.

Method

1. 1

   Wipe the egg plants, and cut them in halves lengthwise.

2. 2

   Scoop out the seeds from the inside, sprinkle the halves well with fine salt and let them lie with the hollow side downwards for 1 hour.

3. 3

   Meanwhile prepare the stuffing.

4. 4

   Put all the chopped ingredients into a basin, season them nicely and bind all together with beaten egg.

5. 5

   Drain and wipe the pieces of egg plant and fill them up with the stuffing, piling it rather high.

6. 6

   Spread a few crumbs on the surface and place the pieces on a greased baking dish.

7. 7

   Cover with greased paper, and bake in a moderate oven until ready.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 231. The excerpt below is the record exactly as published.

Egg Plants, Stuffed (Aubergines Farcies) 2 egg-plants. Seasoning. 3 table-sps. bread-crumbs. 2 table-sps. chopped ham or tongue. 1 tea-sp. chopped onion. 1 tea-sp. chopped parsley. 1 oz. butter. 1 dessert-sp. chopped mushrooms. Grated lemon rind. Egg to bind.

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