Stuffed Eggplant

Ingredients

• 1 large egg-plant
• 1 tbls. flour
• 3 tbls. Wessons Oil
• 1 1/2 t-spoon salt
• 1/2 cup bread crumbs
• 1/8 t-spoon pepper
• 1/2 cup stock
• 1 tbls. vinegar
• 1 egg
• 1 medium onion
• 3 tbls. chopped parsley
• 1 small piece garlic
• 2 medium tomatoes
• 1 cup soaked bread crumbs
• 1/4 cup mushrooms

Method

1. 1

   Cut egg-plant in halves, and carefully remove pulp without breaking skin.

2. 2

   Mix pulp with some of the salt, pepper and vinegar, the onion, garlic and parsley chopped very fine, and the mushrooms and tomatoes coarsely chopped and pack all tightly down in a bowl, letting remain thus one hour.

3. 3

   Fry all in a frying pan, adding rest of seasoning, until mixture is tender.

4. 4

   Fill egg-plant shells with this, dot with butter, and bake till shells are tender, in a moderate oven.

5. 5

   The stock, parsley, mushrooms and garlic may be dispensed with if not on hand.

Nutrition per serving

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 86. The excerpt below is the record exactly as published.

1/4 t-spoon pepper. Stew tomatoes until reduced to 1 pint ; set aside to cool. When cold, add salt, pepper, egg yolk and sufficient bread crumbs to make a thick mixture. Drop by spoonfuls into boiling lard and fry as you would doughnuts. Mrs. A, R. Brittain. STUFFED EGGPLANT. 1 large egg-plant. 1 tbls. flour. 3 tbls. Wessons Oil. II/2 t-spoon salt. 1/2 cup bread crumbs. i/^ t-spoon pepper. 1/2 cup stock. 1 tbls. vinegar. 1 egg. 1 medium onion. 3 tbls. chopped parsley. 1 small piece garlic. 2 medium tomatoes. 1 cup soaked bread crumbs. 1/^ cup mushrooms

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