Home › Some Kitchen Kinks › Some Kitchen Kinks: Eggplant

Some Kitchen Kinks: Eggplant

Put the dish in a moderately hot oven and bake the peppers one hour, basting often with the sauce in the dish. Peppers may also be filled with a well-seasoned dressing of chopped meat, made with or without the addition of bread crumbs or rice. Eggplant.-This vegetable, as well as potato and tomato, belongs to the nightshade family. Like all succulent green vegetables, it has little nutritive value. The common methods of cooking are by frying, broiling, and baking.

Baked Eggplant.

For baked eggplant make a dressing as for stuffed peppers, except that a little more salt, pepper, and butter are used. Cut the eggplant in two lengthwise, scrape out the inside, and mash it fine, then mix with the dressing and return to the shells.

Place on a pan and in the oven. Cook forty-five minutes.

Fried Eggplant.

For fried eggplant cut the vegetable in slices about half an inch thick and pare. Sprinkle the slices with salt and pile them upon one another, put a plate with a weight on top of the slices. Let them rest for an hour, then remove weight and plate. Add one tablespoonful of water, half a tablespoonful of salt, and half a teaspoonful of pepper to an egg. Beat well. Dip the slices of eggplant in the egg, then in dried bread crumbs. Spread on a dish for twenty or more minutes. Fry till brown (in deep fat).

Broiled Eggplant.

The eggplant is sliced and drained as directed above. Then spread the slices on a dish, season with pepper, and baste with salad oil, sprinkle with dried bread crumbs and broil.