Egg Plant

Description.—The egg plant, a vegetable indigenous to the East Indies, is somewhat allied in character to the tomato.

In shape, it resembles an egg, from which fact it doubtless derives its name.

It ranks low in nutritive value. When fresh, the plant is firm and has a smooth skin.

RECIPES.

Scalloped Egg Plant.—Pare a fresh egg plant. If large, divide in quarters, if small, in halves, and put to cook in boiling water. Cook until it can be easily pierced with a straw, and drain in a colander. Turn into a hot dish, and beat with a silver fork until finely broken. Measure the egg plant, and add to it an equal quantity of graded bread crumbs, a little salt, and a tablespoonful of thick sweet cream. Lastly, add one well beaten egg. Put in an earthen pudding dish, and brown in the oven until the egg is set, and the whole is heated throughout but not dry.

Baked Egg Plant.—Wash and cook whole in boiling water until tender. Divide in halves, remove the inside with a spoon, taking care not to break the skin. Beat the egg plant smooth with a fork. Season with salt and cream, and if desired, a stalk of celery or a small slice of onion very finely minced, for flavor. Put back in the skin, sprinkle the top with bread crumbs, and brown the outside uppermost in the oven.

Return to Vegetables
Learn more about Proper Nutrition
Head for the 7 Habits of Weight Loss Home

The information found in and throughout The 7 Habits of Weight loss (www.7habitsofweightloss.com) is not intended as a substitute for the advice or treatment that may have been prescribed by your physician.

Information found here should NOT be construed as definitive or binding medical advice and is NOT intended to diagnose, prescribe, nor endorse any brand of products or services. Always seek the advice of your physician or other qualified health provider prior to starting any new weight loss or exercise regimen or with any questions you may have regarding a medical condition.