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
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