Stuffed Eggplant

Ingredients

• eggplant
• one cup bread crumbs
• two tablespoons butter
• one of finely chopped onion
• half cup of strained tomato
• one egg well beaten

Method

1. 1

   Cook eggplant in boiling salted water for 10-12 minutes.

2. 2

   Remove top and pulp, leaving a wall.

3. 3

   Chop pulp, mix with bread crumbs, sautéed onion, seasonings, and strained tomato.

4. 4

   Cool, add beaten egg, refill eggplant, cover with buttered crumbs, and bake for 30 minutes.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 72. The excerpt below is the record exactly as published.

Stuffed Eggplant. Cook eg^lant in boiling salted water to cover for ten or twelve minutes. Remove and cut a slice from top, and with a spoon remove the pulp, leaving a wall thick enough that it will hold the prepared stuffing. Chop pulp, and add one cup bread crumbs. Melt in frying-pan two tablespoons butter, add one of finely chopped onion, cook for a few moments, and add all to the pulp. Season all with salt and pepper, and moisten with half cup of strained tomato. Mix all well, and return to frying-pan; cook for five minutes, cool, and add one egg well beaten

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