Pare the egg plant and then cut in slices and cover with boiling water. Cook until tender and then drain well. Place in a bowl and add
- One medium-sized onion grated,
- Two green peppers chopped fine,
- One well-beaten egg,
- One-half cup of fine crumbs,
- Two teaspoons of salt,
- One teaspoon of paprika.
Mould into croquettes and then dip in flour, then in beaten egg and roll in fine crumbs. Fry in hot fat, serve with cream Sauce.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss