Baked Eggplant

A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).

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A historical recipe

The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Parboil, cut off the top, and scoop out the pulp.
Mash the pulp and cook it in butter, seasoning with salt and pepper.
Take from the fire, add the beaten yolk of an egg and enough bread crumbs to make a smooth paste.
Mix thoroughly, refill the shell, and bake, basting with melted butter.
A slice of onion, finely chopped, may be fried with the pulp.
The egg may be omitted and the stuffing moistened with stock.
Baste with stock when baking.