Stuffed Egg Plant

Ingredients

• a large egg plant
• one-half cup of water
• one-half cup of bread crumbs
• one rounding tablespoon of butter
• seasoned with salt and pepper
• seasoned with salt and pepper

Method

1. 1

   Wash egg plant, cut in halves, and scoop out the inside.

2. 2

   Cook the inside in water, press through a strainer, and mix with bread crumbs, butter, salt, and pepper.

3. 3

   Soak shells in salt water, dry, fill with mixture, scatter fine crumbs on top, dot with butter, and bake for twenty minutes.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 47. The excerpt below is the record exactly as published.

STUFFED EGG PLANT— Wash a large egg plant, cut in halves the long way and scoop the inside out with a teaspoon, leaving each shell quite empty, but unbroken. Cook the inside portion in one-half cup of water, then press through a 'strainer and mix with one-half cup of bread crumbs, one rounding table- spoon of butter and season with salt and pepper

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