Stuffed Eggplant

Ingredients

• two medium-sized eggplants
• two ounces of butter
• two ounces of finely chopped pork
• two ounces of finely chopped shallots
• one pint of chopped mushrooms
• season with salt, pepper, and chopped parsley

Method

1. 1

   Cut eggplants in half and fry until soft.

2. 2

   Drain and mix the flesh with butter, pork, shallots, mushrooms, and seasonings.

3. 3

   Stuff the eggplants, sprinkle with bread crumbs and cheese, and bake until light brown.

As published

This recipe was extracted from Kirmess cook book (1907), page 126. The excerpt below is the record exactly as published.

STUFFED EGGPLANT. Mrs, Seelys Cook Book. Take two medium-sized eggplants. Cut off the stem, slit lengthwise in halves, tracing the incisions inside. Fry the plants until soft, then drain. Then take two ounces of butter, two ounces of finely chopped pork, two ounces VEGETABLES. 295 of finely chopped shallots, one pint of chopped mush- rooms. Stir and cook ten minutes. With a tablespoon take up most of the fleshy part of the egg plant, put with the above preparation, and season with salt, pepper, and chopped parsley

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