Fried Egg Plant

Ingredients

• as many egg plants as are wanted
• equal quantity of raw mutton
• raw rice
• season
• a little minced onion
• hot butter

Method

1. 1

   Cut ends off eggplants, scoop out flesh, chop and mix with mutton and rice.

2. 2

   Season and fill eggplants, score skin, insert minced onion, fry in hot butter until nicely colored.

3. 3

   Drain and serve with sauce.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 37. The excerpt below is the record exactly as published.

Fried Egg Plant Procure as many egg plants as are wanted, cut off both ends, scoop out the interior flesh, chop, and mix with an equal quantity of raw mutton chopped and raw rice, season, and fill the egg plants ; score the skin and insert into them a little minced onion ; then throw the plants into hot butter

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