Fried Egg-Plant

Ingredients

• one medium sized egg-plant
• half a teaspoonful of pepper
• beaten egg
• fresh bread-crumbs

Method

1. 1

   Peel and slice the egg-plant into 6 round slices.

2. 2

   Season with pepper, dip in beaten egg and bread-crumbs, and fry in hot fat for 5 minutes.

3. 3

   Remove, salt slightly, and drain before serving.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 240. The excerpt below is the record exactly as published.

fried egg-plant ; green corn fritters ; stewed pigeons ; broiled or sliced raw tomatoes ; fish-balls ; cucumbers ; pepper grass ; cresses ; robins on toast ; eggs ; omelettes of all kinds ; 458 TEE THOROUGH GOOD COOK. tongue or ham toast ; rice cakes ; batter cakes ; ripe fruits ; jam and marmalade ; buckwlieat cakes, piled one on the other till a miniature Eiffel Tower is formed, with plenty of butter between each layer, and maple syrup poured over the whole. Mem. — Americans at home generally begin breakfast with a glass of iced water and a large Havana orange. 7. Mexican Omelette. Have half a pound of smooth sauce (p. 347) in a saucepan, place it on a moderate fire, add a piece of butter the size of half an Qgg, twelve shelled and cooked shrimps, and season with a little salt and a very little pepper. Let it cook for two minutes, stirring it lightly; then add a quarter of a good-sized emptied and peeled green pepper, finely mashed; cook for one minute longer, then let it rest on the corner of the stove. Make an omelette with six eggs, fold up the opposite side, pour half of the preparation into the centre, fold the other end up, and garnish both sides with more shrimps, pouring the balance around the dish ; then send to the table. 8. Stuffed Egg Fruit. Take a few of the egg fruits, cut off the ends, divide them in halves, scoop out the interior, salt them, and let them remain for an hour. C*hop up some onions and fry them nearly black, add garlic and sage leaves, a couple of minced tomatoes, pepper and salt, and let the whole brown in the oven. Stuff the " eggs " Avith this mixture, having first washed the salt from them, and dip them in oil. Then place them in a stewpan with a little MISCELLANEOUS. 459 broAvn gravy and braise tliem, or roast tliem in the oven in oiled paper cases. 9. Fried Egg-Plant. Peel one medium sized egg-plant, cut it into six round slices, about lialf an inch in thickness, and season with half a teaspoonful of pepper. Dip the pieces in beaten egg and in fresh bread-crumbs, and fry them in hot fat for five minutes

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