Italian
Fried Eggplant
From The galley guide, 1923
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 31. The excerpt below is the record exactly as published.
Fried Eggplant. Cut eggplant in thick slices and pare the rind. Soak in cold salt water for 30 min. before cooking. Sprinkle slices with pepper and salt after draining, roll them in flour and fry in a frying pan, in which is 1 tablespoon melted butter
Cook this with the app: pantry check, scaling, and the assistant.