Escalloped Eggplant

Ingredients

• Pare an eggplant
• 2 tbsp butter
• 1/2 onion (finely chopped)
• 1/2 tbsp finely chopped parsley

Method

1. 1

   Cut eggplant into cubes and cook in boiling water until soft, then drain.

2. 2

   Cook butter with onion until yellow; add parsley and eggplant.

3. 3

   Turn into a buttered baking dish; cover with buttered crumbs and bake until crumbs are brown.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 16. The excerpt below is the record exactly as published.

Escalloped Eggplant Pare an eggplant and cut in two-thirds inch cubes. Cook in a small quantity of boiling water until soft, then drain. Cook 2 tbsp butter with l/2 onion (finely chopped) until yellow; add K tbsp finely chopped parsley

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