Stuffed Eggplant
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Dairy & Eggs
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Archive recipe
A historic Creole dish of eggplants of good size, bread, wet and squeezed, tomato, onion and garlic. Adapted from Stuffed Eggplant, from The Picayune's Creole Cook Book (1910).
Adapted from Stuffed Eggplant, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/stuffed-eggplant-6.md.
The dish
2 of 7 items checked
archive.org
2 of 7 items checked · 4 aisles
Cut the eggplant in the middle, and put to boil in cold water for about half an hour, or until tender
Take out of the water and set to cool
When quite cool, take out the seeds and throw away
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 and brown the onion in it slightly
Add the chopped tomato and its juice, and let this fry for four or five minutes
Add the minced herbs and the clove of garlic, and almost immediately the chopped eggplant
Add the bread at once, and mix all well
Season again to taste, and let all fry for about five minutes
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
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)