dinner
Stuffed Egg-plant
From The table, 1889
Serves 6
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 232. The excerpt below is the record exactly as published.
Stuffed Egg-plant. — Cut a good-sized egg-plant into six parts, so that the peel remains intact on one side. Make four incisions inside of each piece, and fry them for one minute in boiling fat ; dig out the fleshy part of the egg-plant with a potato-scoop, and fill it with any forcemeat at hand. Sprinkle the top with bread-crumbs and a little clarified butter
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