Recipes > Vegetables > Eggplant > Stuffed Egg Plants

Stuffed Egg Plants

Instructions

Parboil them to take off their bitterness. Then slit each one down the side, and extract the seeds. Have ready a stuffing made of grated bread-crumbs, butter, minced sweet herbs, salt, pepper, nutmeg, and beaten yolk of egg. Fill with it the cavity from whence you took the seeds, and bake the egg plants in a Dutch oven. Serve them up with a made gravy poured into the dish.

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Source

Directions for Cookery, in its Various Branches (1840).