Greek Stuffed Egg-Plant

Ingredients

• Parboil the egg-plant and cut in half
• scrape out some of the inside and chop some cooked lamb
• 2 green peppers
• i onion
• and 3 tomatoes
• mix with a beaten egg
• I tableapoonful of butter
• salt and pepper to taste

Method

1. 1

   Parboil the egg-plant and cut in half.

2. 2

   Scrape out some of the inside and chop some cooked lamb, green peppers, onion, and tomatoes.

3. 3

   Then mix with a beaten egg, butter, salt, and pepper to taste.

4. 4

   Fill the halves with the mixture; sprinkle with bread-crumbs and bits of butter.

5. 5

   Put in a baking-dish with a little stock and bake.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 9. The excerpt below is the record exactly as published.

Greek Stuffed Egg-Plaot. Parboil the egg-plant and cut in half. Scrape out some of the inside and chop some cooked lamb, 2 green peppers, i onion, and 3 tomatoes. Then mix with a beaten ^g, I tableapoonful of butter, salt and pepper to taste

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