Stuffed and Baked Egg Plant

Ingredients

• Cut egg plants in half, lengthwise
• parboil them in salted water
• scoop out most of the interior
• two teaspoonfuls of bread crumbs
• season with butter
• pepper
• onion
• eggs
• either chopped chicken or grated ham
• and chopped breakfast bacon

Method

1. 1

   Mash the interior, mix with other ingredients, fill the hulls, sprinkle with crumbs, and bake for fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 60. The excerpt below is the record exactly as published.

season with butter, salt, pep- per, one teaspoonful of sugar and yolks of two eggs. As soon as the eggs are beaten in, remove from the fire and stuff the tomatoes with this mixture, heaping it in the center. Sprinkle with bread crambs, and place a bit of butter on top of each. Lay in a buttered pan with one cup of hot water to prevent burning. Bake one half-hour and serve with brown sauce, A cup of chopped chicken or veal may be used in place of ham or bacon, if preferred. SCALLOPED TOMATOES. Season one quart of tomatoes with salt and pepper to taste, one-half cup of sugar and a few drops of onion juice. Butter a deep baking dish and sprinkle over it a layer of bread crumbs and put in a layer of tomatoes. Dot with bits of butter; then bread crumbs, tomatoes, and so on until the dish is full, having the bread crumbs on top. Moisten with sweet cream and bake in a moderate oven. Brown just before sending to the table. FRIED TOMATOES. Remove the skins and cut in slices from one-quarter to one-half inch thick. Dip them in beaten eggs, then in bread crumbs and fry in hot butter or lard. Sprinkle with salt and pepper. Take the tomatoes out and thicken the gravy wih a teacup of milk, in which one spoon of flour has been stirred. Place the tomatoes on toast on a hot platter and pour gravy over them. Serve hot. STEWED TOMATOES. Pour boiling water over the tomatoes and then re- move the skins. Chop them fine and put them in a double boiler without the addition of water. Season 128 The Complete Cook Book. with salt, pepper, butter, onion (a little sugar if you like), one tablespoonful of crackers or toasted bread and stew one hour. STUFFED AND BAKED EGG PLANT. Cut egg plants in half, lengthwise, and parboil them in salted water. Scoop out most of the interior and mash it up. Season with eggs, onion, salt, pepper, butter, two teaspoonfuls of bread crumbs, and either chopped chicken or grated ham and chopped breakfast bacon

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