Stuffed Baked Egg Plant a la Geneva

Ingredients

• a large fresh egg plant
• two to three cups of chopped cold, meat
• one tablespoon of breadcrumbs
• a half egg
• pepper
• salt
• bread crumbs
• a piece of butter

Method

1. 1

   Cut the egg plant slightly underneath to lie steady on its side, then slice off the top and scoop out the insides, leaving about an inch of skin.

2. 2

   Chop the scooped-out flesh and mix with chopped cold meat, seasoning with pepper and salt.

3. 3

   Add breadcrumbs and half an egg per cup of meat.

4. 4

   Fill the egg plant with the mixture, sprinkle with bread crumbs, and place a piece of butter on top.

5. 5

   Bake uncovered in the oven for 25-30 minutes.

6. 6

   Serve on a platter with supreme sauce around it.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 97. The excerpt below is the record exactly as published.

Stuffed Baked Egg Plant a la Geneva Aubergines farcies au four a la Geneve Secure a large fresh egg plant; cut it a trifle underneath so it can lie steady on the side, then cut a slice from the top; scoop it out carefully, leaving a thickness at the skin of about an inch. Chop the part that is scooped out and mix it with two to three cups of chopped cold, meat [according to the size of the egg plant]; season it with pepper and salt and add to each cup of meat one table¬ spoon of breadcrumbs and a half egg. Fill the egg plant; sprinkle it with bread crumbs and put a piece of butter

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