Recipe: Greek Stuffed Egg Plant

Parboil the egg-plant and cut in half. Scrape out some of the inside and chop some cooked LAMB, 2 green peppers, 1 onion, and 2 tomatoes. Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper to taste. Fill the halves with the mixture; sprinkle with bread-crumbs and bits of butter. Put in a baking-dish with a little stock and bake.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)