Home › Vegetables › Dressed Egg-Plant

Dressed Egg-Plant

Pare the egg-plant, cut into slices, throw them into boiling water, add a teaspoonful of salt and boil twenty minutes. Drain and chop fine. Add to it a large tablespoonful of butter, a level teaspoonful of salt, a dash of pepper, put in a saucepan, stirring continually until boiling hot. Serve in a heated dish.