Fried Egg-Plant

Ingredients

• egg-plant
• rubbed lightly with salt
• dusted very lightly with pepper
• freely with flour
• a small quantity of fat
• a cup of this butter and lard mixture

Method

1. 1

   Cut the egg-plant into slices a quarter of an inch thick, rub with salt, and let stand for half an hour.

2. 2

   Wipe dry, dust with pepper and flour, and fry in a mixture of lard and butter until browned.

3. 3

   Add more fat as needed while frying.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 70. The excerpt below is the record exactly as published.

egg-plant obnoxious to many persons ? " "No," I said, giving Alice a silencing glance. " This was fried in the same manner in w^hich I usually fry egg-plant. Cut in slices a quarter of an inch in thickness, rubbed lightly with salt, and piled one slice upon another that some of the water might be drawn from the plant, it was allowed to stand for half an hour. The slices were then 166 COOKING AND CASTLE-BUILDING. wiped dry, dusted very lightly with pepper, and freely with flour, and fried until thoroughly done, and nicely brown, in a small quantity of fat. For frying nearly everything of this sort, a thick cast- iron pan or spider is much better than one made of lighter metal. Equal proportions of lard and butter I And better for frying than either lard or butter alone. A small quantity should be first placed in the pan or spider, and, when hot, the slices of veo'etaJ^les should be laid in. AVhen nicely browned they should be turned, and more of the butter and lard added. Egg-plant will soak a great deal of fat, if permitted to do so. I there- fore put in at first only enough to fry one side ; and add sparingly, from time to time, as is neces- sary. It is well to have a cup "of this butter and lard mixture

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