Ethel Levey
EGG PLANT-STUFFED
Boil egg plant whole about twenty minutes. Then cut in half, lengthwise, and remove the interior leaving only the shell of the vegetable. Put interior into a bowl with two hard-boiled eggs (chopped fine), a little chopped onion and chopped green pepper and some bread crumbs. Salt and pepper to taste.
Mix thoroughly and fill the empty halves of the egg plant and place a lump of butter on top of each. Put in a moderate oven and bake for twenty minutes.