1 eggplant
½ cup water
2 Tbsps. butter
2 cups crumbs
Salt and pepper
Cut the eggplant in half lengthwise
and scoop out the centre pulp, leaving the rind about one-half inch thick so
that the shape may be firm. Cover the shells with cold water. Fine dice the
pulp, season it with salt, pepper, and butter, and cook in a frying-pan for ten
minutes, stirring well, then add water and one cup of bread-crumbs. Drain the
shells, sprinkle the interior of each with salt and pepper, and fill them with
the mixture. Spread the remaining crumbs over the tops. Place the halves in a
baking dish or deep pan, and pour enough hot water into the pan to come
one-third up the sides of the plant. Bake in a moderate oven (3 50-375 F.)
one-half hour, and serve hot.
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