Stuffed Egg Plant

Ingredients

• a good-sized egg plant
• one-fourth cupful cracker-dust
• one-half cupful chopped or ground almonds
• one tablespoonful olive oil
• a little salt
• a little milk

Method

1. 1

   Wash the egg plant, boil in salted water for 20 minutes.

2. 2

   Cut in half lengthwise and scoop out the insides, leaving 3/4 inch wall.

3. 3

   Mix the pulp with cracker-dust, chopped almonds, olive oil, and salt.

4. 4

   If too dry, add milk.

5. 5

   Fill the shells, sprinkle with cracker-dust, place in a baking dish, and bake until browned.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 72. The excerpt below is the record exactly as published.

STUFFED EGG PLANT. Wash a good-sized egg plant, put in kettle, cover with boiling water, to which has been added a little salt, and boil twenty minutes. Cut lengthwise into halves and carefully take out the insides, leaving wall three-fourths of an inch in thickness. Mix the pulp just removed with one-fourth cup- ful cracker-dust, one-half cupful chopped or ground al- monds, one tablespoonful olive oil, and a little salt. If the mixture is too dry, add a little milk

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