Stuffed Eggplant

Aubergines Farcies

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Eggplants of Good Size
  • ½ Cupfuls of Bread, Wet and Squeezed
  • A Tomato


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