Stuffed Egg Plant

Ingredients

• a full grown egg plant
• about as much bread crumbs as egg plant
• one teaspoonful of sugar
• a tablespoonful of butter

Method

1. 1

   Cut the egg plant in two lengthwise and take all the inside out, leaving the skin about half an inch thick.

2. 2

   Chop fine and mix with bread crumbs, salt, pepper, and sugar.

3. 3

   Cook the mixture in butter for ten minutes, return to the shells, and bake in the oven for an hour.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 55. The excerpt below is the record exactly as published.

STUFFED EGG PLANT, Take a full grown egg plant, cut it in two lengthwise. Take all the inside out leaving the skin about half inch thick. Chop fine. Mix about as much bread crumbs as egg plant; salt and pepper to taste, and one teaspoonful of sugar. Put a tablespoonful of butter

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