Stuffed Eggplant

Ingredients

• a large, firm egg-plant
• half a pint of white bread-crumbs
• two yolks of raw eggs
• one table-spoonful of butter
• one salt-spoonful of salt
• one of pepper
• three table-spoonfuls of olive oil
• half of the tomato puree
• one salt-spoonful of salt
• half a one of pepper
• half a table-spoonful of fresh butter

Method

1. 1

   Parboil the eggplant for 10 minutes, then soak in iced salted water for 1 hour.

2. 2

   Make a force-meat of breadcrumbs, minced boiled ham, pepper, salt, parsley, and onion-juice.

3. 3

   Mix with cream and a beaten egg.

4. 4

   Fill the eggplant halves with the mixture, bind them together, and bake in a pan with soup stock for 30 minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 468. The excerpt below is the record exactly as published.

half a pint of white bread-crumbs in milk, squeeze well, add it to the fleshy part of the egg- plant, and add half of the tomato puree. Reserve the other half to serve as a sauce. Add two yolks of raw eggs, one table-spoonful of butter, one salt-spoonful of salt, one of pep- per ; mix everything well, fill up the egg-plant very full, spread over the top a thin layer of fine white bread- crumbs. Put three table-spoonfuls of olive oil in a baking-pan with the egg-plant, and cook in hot oven forty minutes ; baste three times. Finish the tomato puree, which is to be served as a sauce on the plate, by warming it up and seasoning with one salt- spoonful of salt, half a one of pepper, half a table-spoonful of fresh butter. Egg - plant, Stuffed. — Choose a large, firm egg-plant

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