Stuffed Egg-plant

Ingredients

• an egg-plant
• a pint of grated bread crumbs
• an egg
• two table-spoonfuls of butter
• one teaspoonful of salt
• a quarter of a teaspoonful of pepper
• half a teaspoonful of chopped onion
• the same quantity of chopped parsley

Method

1. 1

   Boil egg-plant for 10 minutes, cool, and cut in half lengthwise.

2. 2

   Scoop out pulp, cook butter, onion, and parsley for 3 minutes, add pulp and seasoning, cook for 10 minutes.

3. 3

   Beat egg, add to mixture, fill shells, sprinkle with bread crumbs, and bake for 20 minutes.

4. 4

   Serve hot.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 275. The excerpt below is the record exactly as published.

Stuffed Egg-plant. Of course, an egg-plant is needed ; and the other things used are : a pint of grated bread crumbs, an egg, two table-spoonfuls of butter, one teaspoonful of salt, a quarter of a teaspoonful of pepper, half a teaspoonful of chopped onion, and the same quantity of chopped parsley

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