Recipes > Vegetables > Eggplant > Stuffed Egg-Plant

Stuffed Egg-Plant


Boil an egg-plant twenty to thirty minutes, or until tender. Cut it in two lengthwise, and take out the pulp, using care not to break the skin. Mash the pulp, and season it with butter, salt, and pepper; replace it in the skins; sprinkle with bread-crumbs moistened in butter, and place in the oven to brown.


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The Century Cook Book (1901).

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