Eggplant a la Creole

Ingredients

• Eggplant, 1,
• Tomatoes, 4,
• Spaghetti, 1 cup,
• Green peppers, 1,
• Grated cheese, 1 cup,
• Butter, 2 tablespoons,
• Cream, 1 cup,
• Salt and black pepper.

Method

1. 1

   Cook spaghetti in boiling water until tender, then drain.

2. 2

   Peel and slice the eggplant thinly, layer it in a deep dish, sprinkling with salt.

3. 3

   Layer half the sliced tomatoes on top, then all the spaghetti, followed by grated cheese and bits of butter.

4. 4

   Add another layer of sliced tomatoes, chopped green pepper, and a top layer of eggplant thickly covered with grated cheese.

5. 5

   Pour cream over all, bake in a moderate oven for about 1.5 hours or until browned.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 40. The excerpt below is the record exactly as published.

EGGPLANT A LA CREOLE Eggplant, 1, Tomatoes, 4, Spaghetti, 1 cup, Green peppers, 1, Grated cheese, 1 cup, Butter, 2 tablespoons, Cream, 1 cup, Salt and black pepper.

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