Recipes > Vegetables > Eggplant > Egg-Plant, broiled

Egg-Plant, broiled


Split the egg-plant in two lengthwise, peel it and remove the seed. Put it in a crockery vessel and sprinkle salt on it; leave it thus nearly an hour, then take it off, dip it in egg beaten with salt, pepper, and chopped parsley, then boil it; serve with a maitre d'hotel sauce.


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Hand-Book of Practical Cookery (1884).

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