SPANISH EGGPLANT

Ingredients

• Take a small egg plant
• four tomatoes
• three green peppers
• two small onions
• two teaspoonfuls of salt
• two eggs
• chopped olives
• chopped Spanish peppers
• garnish with parsley

Method

1. 1

   Peel and slice eggplant, soak in salted water for two hours.

2. 2

   Scald and peel tomatoes, chop with peppers and onions, and simmer for 1.5 hours.

3. 3

   Fry eggplant, layer with tomato mixture, scramble eggs, and place on top.

4. 4

   Garnish with olives and parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 49. The excerpt below is the record exactly as published.

SPANISH EGGPLANT. Mertie, Mrs, Oould's Cook, Take a small egg plant, peel and cut in slices half an inch thick and let them stand in salted cold water for two hours. Then scald and peel four tomatoes and cut in pieces; place in a stew pan with three green peppers cut in small pieces half the size of wooden tooth pick, two small onions sliced thin, two teaspoonfuls of salt, let these simmer for one and a half hours. Wipe egg plant dry and fry in hot butter, then lay a slice of cook- ed egg plant on platter. Take a perforated ladle full of the tomato mixture, draining from all juice, and place on slice of egg plant; continue this until three slices of egg plant* are used. Scramble two eggs and place on top layer of eggplant. Sprinkle with chopped olives and chopped Spanish peppers. Garnish with parsley

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