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Eggplant in Creole Fashion
From The home cook book, 1905
Serves 1
Garnish with baked tomatoes and potato balls.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 103. The excerpt below is the record exactly as published.
EGGPLANT IN CREOLE FASHION . Put a large fresh eggplant in boiling water, cook five minutes, remove and drain. When cold, cut off the top and scoop out the inside. Cook one tablespoon of fine chopped white onion in one tablespoon of butter. Add two tablespoons of chopped mushrooms and two tablespoons of chopped green peppers. Cook a few minutes without browning; then add three slices of stale bread that have been soaked in water, stir and cook five minutes. Remove from fire, season with half a teaspoon of salt, one-quarter of a teaspoon of pepper, and add two whole eggs. Mix this filling into the eggplant and re- 186 THE HOME COOK BOOK place the top as a cover. Lay a square piece of cheesecloth on the table, and place a few thin slices of larding pork on the cloth. Put the eggplant on top and roll it in the cloth. Tie the cloth on both ends and put it in a deep round pan. Add half a can of tomatoes, one ounce of butter, half a teaspoon of salt, one teaspoon of sugar, a little pepper, half a tablespoon of fine-chopped onions and green peppers, and half a cup of stock or sour cream
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