Stuffed Egg Plant

Ingredients

• a large egg plant
• two tablespoons butter
• one onion finely chopped
• one tablespoon finely chopped parsley
• one-half cup buttered crumbs
• salt
• pepper

Method

1. 1

   Cut a slice from the stem end of the egg plant and remove the inside, leaving a shell.

2. 2

   Cook the pulp in boiling salted water until tender, then drain.

3. 3

   Cook butter with onion until delicately colored, add parsley, mix with egg plant, season, and refill the shell.

4. 4

   Cover with buttered crumbs and bake until heated and crumbs are brown.

5. 5

   Serve in shell.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 73. The excerpt below is the record exactly as published.

STUFFED EGG PLANT Cut a slice from the stem end of a large egg plant. Remove the inside, leaving a shell one-eighth inch thick. Cut pulp in one- half inch cubes, and cook in boiling salted water until tender; drain. Cook two tablespoons butter with one onion finely chopped, until delicately colored (not brown), add one tablespoon finely chopped parsley. Mix with egg plant, season with salt and pepper, and refill shell. Cover with one-half cup buttered crumbs

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