Stuffed Eggplant

Ingredients

• purple fruit and of small size
• sprinkle them with salt
• the same amount of bread crumbs
• a teaspoonful of chopped onions
• vegetable oil
• a little salt
• a little adjusting of paprika
• a generous piece of butter

Method

1. 1

   Halve the eggplants, sprinkle with salt, and drain.

2. 2

   Mix the center with bread crumbs, onions, oil, salt, and paprika.

3. 3

   Mound on each half, arrange in a bag with water and butter, and bake for twenty minutes.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 41. The excerpt below is the record exactly as published.

Stuffed Eggplant. — Select purple fruit and of small size. Halve them, sprinkle them with salt, turn them cut side down on a fine sieve, put a heavy plate on them and let them drain for an hour. Wipe dry, take from each a tablespoonful of the center, chop it fine and for each tablespoonful allow the same amount of bread crumbs, a teaspoonful of chopped onions, olives and vege- table oil, with a little salt and adustingof paprika. Mound this dressing on each half, arrange the halves in a but- tered bag, pour in water to the depth of an inch, add a generous piece of butter, salt and pepper, and place the bag in a hot oven; twenty minutes should be sufficiently long to cook the eggplant thoroughly. Lentil Cutlets.— Soak one cupful dried lentils all night with a cupful dried lima beans. In the morning drain, add two quarts of water, a stalk of celery and half an onion sliced. Cook until soft, remove the seasonings and rub through a puree sieve. Add one cupful stale bread crumbs, one beaten egg, the juice of a half lemon and seasonings to taste. Melt a heaping tablespoonful of butter in a small saucepan, add to it a tablespoonful flour and pour on, when blended, a third of a cup of milk. Let the mixture cook until thick and smooth, then add to the lentil mixture and set aside to cool. Shape into small cutlets, dip in beaten egg, then in fine cracker crumb, put in a well buttered bag and bake twenty minutes. Serve with a tomato sauce. Mushrooms. — Choose fine fat musfirooms, cut the stem close, peel and wipe delicately with a damp cloth. Sprinkle lightly with salt and lay in a well-greased bag together with a big tablespoonful of butter rolled in flour and a half cupful of rich cream. Seal and cook twelve minutes in a hot oven. 94 STANDARD PAPER BAG COOKERY Baked Onions. — Parboil for fifteen minutes Bermuda or Spanish onions, chill in cold water, then if very large cut in halves, otherwise, cut a little wedge out of the hearts and fill the cavity with butter or vegetable oil

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