Stuffed Egg-Plant

Ingredients

• Cut the plant in two parts lengthwise
• a table-spoonful of butter
• a scanty half-cupful of water
• a cupful of bread-crumbs
• salt
• pepper
• pour enough hot water

Method

1. 1

   Cut the egg-plant in two parts lengthwise and scoop out the meat, leaving the rind about half an inch thick.

2. 2

   Chop the pulp fine, season with salt, pepper, and butter, and cook in a frying-pan for ten minutes.

3. 3

   Add water and breadcrumbs, fill the shells with the mixture, sprinkle with crumbs, place in a baking dish, and pour hot water into the pan.

4. 4

   Bake for an hour and serve hot.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 120. The excerpt below is the record exactly as published.

STUFFED EGG-PLANT. Cut the plant in two parts lengthwise, and scoop out the meat, leaving the rind about half an inch thick, that i8 2/4 ^^^^ ^^ TTERN COOK-BOOK. the shape may be firm. Chop the pulp fine, season it with salt and pepper and a table-spoonful of butter, and cook in a frying-pan for ten minutes, stirring well ; then add a scanty half-cupful of water and a cupful of bread- crumbs. Sprinkle the interior of the shells with salt and pepper, and fill them with the mixture. Spread a cupful of crumbs on the surface of the mixture, place the two pieces of plant in a baking-dish or deep pan, and pour enough hot water

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