Fried Egg-plants
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
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.
- 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
Chef Wood
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- Egg-plant or, as they are also called, mad-apples are an excellent vegetable which may be used as dressing or as a dish by itself.
- Small or middle-sized egg-plants are to be preferred, as the big ones have sometimes a slightly bitter taste.
- Remove the skin, cut into cubes, salt and leave them in a plate for a few hours.
- Then wipe them to remove the juice that they have thrown out, dip in flour and fry in oil.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife