Eggplant en Casserole

Ingredients

• 2 c. mashed, boiled eggplant
• 1 tsp. salt
• 1/2 c. stewed tomatoes
• 1/2 tsp. pepper
• 3 tbsp. butter
• 1 tbsp. grated onion
• 3 tbsp. chopped, cooked meat
• 1/2 c. buttered crumbs

Method

1. 1

   Combine vegetables, meat, and seasonings, place in a casserole and cover with crumbs.

2. 2

   Brown in a hot oven.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 33. The excerpt below is the record exactly as published.

tsp. salt Method : Broil the bacon, and add 2 tbsp. of the fat to the squash. Com- bine ingredients and place in a buttered baking dish. Bake in a moderate oven until brown. Garnish with the bacon. Vegetables en Casserole I Ingredients : 6 potatoes \ c. rice i turnip i tsp. salt i c. peas | tsp. pepper i c. tomatoes f tsp. allspice i onion 4 c. brown stock Method*: Prepare vegetables and wash rice. Put ingredients in layers in a casserole, add stock, cover and bake slowly 3 hours. Vegetables en Casserole II Ingredients : 2 cooked turnips 2 tbsp. butter 4 cooked carrots i tsp. salt 4 c. cooked spinach J tsp. pepper Method : Line a buttered mold with strips of carrots and turnips. Fill with spinach seasoned with butter, salt, and pepper, set in a pan of hot water and bake 20 minutes. Remove from mold and surround with white sauce. VEGETABLES AND VEGETABLE SOUPS 71 Eggplant en Casserole Ingredients : 2 c. mashed, boiled eggplant i tsp. salt \ c. stewed tomatoes | tsp. pepper 3 tbsp. butter i tbsp. grated onion 3 tbsp. chopped, cooked meat \ c. buttered crumbs

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