Stuffed Eggplant

Aubergines Farcies

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Eggplants of Good Size
  • ½ Cupfuls of Bread, Wet and Squeezed
  • A Tomato
  • An Onion
  • A Clove of Garlic
  • Thyme, Parsley, Bay Leaf
  • 2 Tablespoonfuls of Butter
  • Bread Crumbs


Cut the eggplant in the middle lengthwise and put to boil in cold water for about half an hour, or until tender. Then take out of the water and set to cool. When quite cool, take out the seeds and throw away. Then scoop out carefully the soft meat of the Eggplant, and leave the skins unbroken. Set these skins carefully aside. Chop the soft Eggplant fine, and then wet and squeeze one and a half cups of bread. Chop the onion and tomato fine, and mince the herbs and garlic very fine. Season the Eggplant well with salt and pepper. Put the butter in the frying pan (use lard, if you have not the butter), and brown the onion in it slightly. Then add the chopped tomato and its juice, and let this fry for four or five minutes. Then add the minced herbs and the clove of garlic, and almost immediately the chopped Eggplant. Then add the bread at once, and mix all well. Season again to taste, and let all fry for about five minutes. Take off and fill the shells with the stuffing, sprinkle the top lightly with bread crumbs, dot with butter, and set in the oven to bake to a nice brown.