Stuffed Eggplant

Ingredients

• four moderate-sized onions
• two tablespoonfuls of pistachio kernels
• one breakfastcupful of well-washed rice
• two tablespoonfuls of powdered biscuit
• two tablespoonfuls of well-washed currants
• a tablespoonful of pounded bacon
• season with soy
• mixed spices
• some mutton bones at the bottom of a saucepan
• in a frying pan with lard

Method

1. 1

   Cut off the tops of the eggplants, scoop out the insides, and soak in salted water.

2. 2

   Chop onions and blanch pistachios.

3. 3

   Heat oil in a stewpan, add onions and brown.

4. 4

   Stir in rice until it browns, then add hot stock gradually.

5. 5

   Mix in biscuit, pistachios, currants, and bacon.

6. 6

   Stir until combined, cool, stuff eggplants, replace tops.

7. 7

   Boil in water with mutton bones until soft, then fry in lard until browned.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 48. The excerpt below is the record exactly as published.

four moderate-sized onions, and blanch and peel two tablespoonfuls of pistachio kernels. Put some good oil in a stewpan, place it over the fire till hot, put in the minced onions and stir them about until beginning to brown. Then put in one breakfastcupful of well-washed rice, and continue stirring it. When the rice commences 99 BANQUETS OF THE NATIONS to brown pour in a small quantity of hot second white stock, and so on until the rice is nearly cooked. Put about two tablespoonfuls of powdered biscuit over the rice, and the pistachios, and two tablespoonfuls of well- washed currants ; add a tablespoonful of pounded bacon which has been fried till quite brown and brittle, and season with soy and mixed spices. Stir the mixture till all the ingredients are well incorporated, then take the pan from the fire, and leave it till the contents are nearly cold. Drain the egg plant fruit, stuff them with the mixture, replace their tops, only upside down. Lay some mutton bones at the bottom of a saucepan, put in the egg plant fruit, pour in sufficient water to cover them, and boil gently till getting soft, then drain, put them in a frying pan with lard

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