Stuffed Eggplant

Ingredients

• eggplant
• 1/4 tablespoon of finely chopped onion
• about 2 tablespoons of butter
• three slices of finely mashed crisply fried bacon
• season to taste with salt and pepper
• the yolk of 1 egg

Method

1. 1

   Boil eggplant for 15 minutes.

2. 2

   Cut off top and remove pulp.

3. 3

   Chop pulp and mix with breadcrumbs, cooked onion, and bacon.

4. 4

   Season, add milk if too stiff, and beaten egg yolk.

5. 5

   Fill eggplant, cover with breadcrumbs, and bake for 25 minutes in a hot oven.

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 16. The excerpt below is the record exactly as published.

STUFFED EGGPLANT Boil eggplant 15 minutes in salted water. Cut otit: top and remove pulp with a spoon, being careful not to cut in too close to the skin. Chop piilp and add soft stale bread crumbs. Cook i/4 tablespoon of finely chopped onion and about 2 tablespoons of butter together for about five minutes, adding three slices of finely mashed crisply fried bacon. Add this to the chopped pulp and breadcrumbs, season to taste with salt and pepper. If too stiff add a little milk. Cook for a few minutes, cool and add the yolk of 1 egg

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