Recipe: Baked Egg Plant

An attractive dish can be made by removing the contents from an eggplant, filling the cavity with a well-seasoned stuffing, and then baking the stuffed eggplant. When an eggplant is prepared in this way.

BAKED EGGPLANT
(Sufficient to Serve Six)

  •  1 medium-sized eggplant
  •  2 c. dried bread crumbs
  •  1/2 c. milk
  •  2 tsp. salt
  •  1/8 tsp. pepper
  •  1 small onion, chopped
  •  1 Tb. parsley
  •  2 Tb. butter

Wash the eggplant and cook in boiling water for about 10 minutes. Remove from the water, cut off the top, scoop out the contents, and chop it into small pieces. With this finely chopped pulp, mix the bread crumbs, milk, salt, pepper, onion, parsley, and melted butter. When the whole is thoroughly blended, pack it into the shell of the eggplant and place in the oven. Bake for about 30 minutes or until the stuffing is thoroughly cooked and the top is brown. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Scalloped Egg Plant

If it is desired to increase the food value of eggplant and improve its flavor too, this vegetable should be scalloped. The accompanying recipe carefully followed will produce a most appetizing dish.

SCALLOPED EGGPLANT
(Sufficient to Serve Six)

  •  1 medium-sized eggplant
  •  1 c. dried crumbs
  •  2 Tb. butter
  •  2 tsp. salt
  •  1/8 tsp. pepper
  •  1-1/2 c. milk

Peel the eggplant and cut it into 1/2-inch pieces. Put into a Saucepan, cover with boiling salted water, cook until tender, and then drain. Grease a baking dish, spread 1/4 cupful of crumbs on the bottom, and add one-half of the eggplant. Dot with butter and then sprinkle with salt and pepper. Add another 1/4 cupful of crumbs and the remaining eggplant, dot again with butter, and sprinkle with salt and pepper. Pour the milk over the whole and sprinkle the remaining 1/2 cupful of crumbs on the top. Place in the oven and bake for 1/2 hour or more. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Stuffed Egg Plants

Parboil them to take off their bitterness. Then slit each one down the side, and extract the seeds. Have ready a stuffing made of grated bread-crumbs, butter, minced sweet herbs, salt, pepper, nutmeg, and beaten yolk of egg. Fill with it the cavity from whence you took the seeds, and bake the egg plants in a Dutch oven. Serve them up with a made gravy poured into the dish.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

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)

Recipe: To Fry Egg Plant

Do not pare your egg plants if they are to be fried, but slice them about half an inch thick, and lay them an hour or two in salt and water to remove their strong taste, which to most persons is very unpleasant. Then take them out, wipe them, and season them, with pepper only. Beat some yolk of egg; and in another dish grate a sufficiency of bread-crumbs. Have ready in a frying-pan some lard and batter mixed, and make it boil. Then dip each slice of egg plant first in the egg, and then in the crumbs, till both sides are well covered; and fry them brown, taking care to have them done all through, as the least rawness renders them very unpalatable.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Stewed Egg Plant

The purple egg plants are better than the white ones. Put them whole into a pot with plenty of water, and simmer them till quite tender. Then take them out, drain them, and (having peeled off the skins) cut them up, and mash them smooth in a deep dish. Mix with them some grated bread, some powdered sweet marjoram, and a large piece of butter, adding a few pounded cloves. Grate a layer of bread over the top, and put the dish into the oven and brown it. You must send it to table in the same dish.

Eggplant is sometimes eaten at dinner, but generally at breakfast.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Egg Plant Croquettes

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