Stuffed Aubergines
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 12. The excerpt below is the record exactly as published.
Stuffed Aubergines. Split G aubergines in two lengthwise ; fry them in oil or butter, and drain them ; then scoop out the interior, and mince it up with an equal quantity of preserved mushrooms, a little tomato sauce, some chopped parsley, and a suspicion of crushed garlic. Fill the aubergines with this mixture, sprinkle them with fine breadcrumbs and a little oiled butter
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