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Baked Eggplant

A historical recipe from Woman's Institute Library of Cookery. Volume 2, by Woman's Institute of Domestic Arts and Sciences.

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A historical recipe

Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9936.

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

  1. 1 small onion

Cook safely

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

  • 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.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • 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.

Method

  1. 1 medium-sized eggplant 2 c.
  2. dried bread crumbs 1/2 c.
  3. milk 2 tsp.
  4. salt 1/8 tsp.
  5. pepper 1 small onion, chopped 1 Tb.
  6. parsley 2 Tb.
  7. butter Wash the eggplant and cook in boiling water for about 10 minutes.
  8. Remove from the water, cut off the top, scoop out the contents, and chop it into small pieces.
  9. With this finely chopped pulp, mix the bread crumbs, milk, salt, pepper, onion, parsley, and melted butter.
  10. When the whole is thoroughly blended, pack it into the shell of the eggplant and place in the oven.
  11. Bake for about 30 minutes or until the stuffing is thoroughly cooked and the top is brown.
  12. Serve hot.
  13. 129.
  14. SCALLOPED EGGPLANT.--If it is desired to increase the food value of eggplant and improve its flavor too, this vegetable should be scalloped.
  15. The accompanying recipe carefully followed will produce a most appetizing dish.

Plating

Cookware for this recipe

  • Saucepan
  • Blender
  • Chef's knife
  • Cutting board
Source Public domain in the USA
Credit

From Woman's Institute Library of Cookery. Volume 2, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9936 (https://www.gutenberg.org/ebooks/9936). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.