Stuffed Aubergines a la Parisienne
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
Nutrition per serving
1005Calories
52 gProtein
80 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories1005 kcal
Protein52 g
Carbohydrates80 g
Fiber7.8 g
Sugars6.2 g
Total Fat63 g
Saturated Fat4.3 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol403 mg
Sodium3184 mg
Potassium1152 mg
Calcium272 mg
Iron8.3 mg
Magnesium104 mg
Phosphorus643 mg
Zinc5.6 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D2 mcg
Vitamin C42 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K6.5 mcg
Vitamin B61 mg
Vitamin B121.2 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)12 mg
Folate237 mcg
Choline308 mg
Caffeine0 mg
Water208 g
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 a la Parisienne. Cut each aubergine in half lengthwise, then pass the point of a small knife all round the inside to loosen the skin. Place them in a frying pan of hot oil or butter, fry for a few minutes, then take out the aubergines, drain them on a cloth with the white side down. Then take out the skin with a small spoon and an entirely empty shell is obtained. Chop up 3 or 4 shallots, fry in a little butter, add a little chopped parsley and mushrooms. Season with salt, pepper, and a pinch of ground spice. Add a few fresh breadcrumbs, and the skin of the aubergine chopped finely. Mix these ingredients with a little Espagnole sauce, reduce well until it forms a thick paste, bind together with 2 or 3 yolks of eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.