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Baked Egg Plant.
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| Tuesday, April 28, 2009 |
Boil them ten minutes; then cut them in half and take out the seeds,
fill them with a stuffing of crumbs of bread, seasoned with butter,
pepper, salt, the yelk of an egg, and if you choose, the juice of a
tomato; close them and tie each one with a string; put a little water in
the dutch-oven, and lay them in with some of the stuffing on the top;
let them cook slowly half an hour, basting them with butter; take them
out, thicken the gravy, and pour it over them on the dish.
To Fry Egg Plant.
Cut them in slices half an inch thick; sprinkle them with salt, and let
them stand a few minutes to extract the bitter taste; wash them in cold
water, and wipe them dry; season with salt and pepper; dip them in
flour, and fry them in butter.
Another way of cooking them is to cut them in thin slices, and bake them
on a bake-iron that is hot enough to bake cakes. |
posted by neptunus @ 6:56 PM
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