Eggplant Timbales

Ingredients

• 1 eggplant, pared and cut in 14-inch slices
• Few drops onion juice
• 14 teaspoon salt
• 1% teaspoon pepper
• 14 cup butter
• Y% cup soft, stale bread crumbs
• 2 eggs, well beaten
• Buttered crumbs
• Parsley

Method

1. 1

   Cook eggplant in boiling, salted water until soft.

2. 2

   Drain thoroughly, mash, and add butter, crumbs, egg, onion juice, salt, and pepper.

3. 3

   Line small buttered molds with pimientos.

4. 4

   Fill with mixture, sprinkle with buttered crumbs, and bake for 15 minutes in moderately hot oven (375° F.).

5. 5

   Remove from molds and garnish with parsley.

6. 6

   Eggplant mixture may be baked in baking dish.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 193. The excerpt below is the record exactly as published.

EGGPLANT TIMBALES 1 eggplant, pared and cut in Few drops onion juice 14-inch slices 14 teaspoon salt 14 cup butter 1% teaspoon pepper Y% cup soft, stale bread crumbs Canned pimientos 2 eggs, well beaten Buttered crumbs Parsley

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