Eggplant Turque

Ingredients

• 3 small eggplants, cut in halves, lengthwise
• 1 cup Tomato Sauce (p. 198) or
• 2 tablespoons olive oil
• VY teaspoon salt
• 1 tablespoon finely chopped onion
• 3 tablespoons uncooked rice
• 2 egg yolks, slightly beaten
• ¥% clove garlic, finely chopped
• Buttered crumbs

Method

1. 1

   Fry eggplants in deep fat for 12 minutes.

2. 2

   Drain.

3. 3

   Scoop out inside and chop finely.

4. 4

   Cook onion in hot oil for 5 minutes.

5. 5

   Add rice and garlic and cook for 5 minutes.

6. 6

   Add eggplant, Tomato Sauce, salt, and nutmeg.

7. 7

   Bake for 45 minutes in moderately hot oven (375° F.).

8. 8

   Add egg yolks and stuff eggplant shells with mixture.

9. 9

   Cover with buttered crumbs and bake until crumbs are brown.

Nutrition per serving

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 194. The excerpt below is the record exactly as published.

EGGPLANT TURQUE 3 small eggplants, cut in halves, 1 cup Tomato Sauce (p. 198) or lengthwise canned tomato soup 2 tablespoons olive oil VY teaspoon salt 1 tablespoon finely chopped onion 14% teaspoon grated nutmeg 3 tablespoons uncooked rice 2 egg yolks, slightly beaten ¥% clove garlic, finely chopped Buttered crumbs

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