Ingredients Jump to Instructions ↓

  1. for Stuffed Eggplant

  2. 3 tablespoons vegetable shortening

  3. 3 small eggplants

  4. 1/2 cup breadcrumbs

  5. 1 1/2 cups stock

  6. 1/2 cup chopped cooked Chicken or veal

  7. 1 egg

  8. Salt, pepper, and nutmeg to taste

  9. 1/2 cup white wine

  10. vegetable shorteninged crumbs

  11. 1 tablespoon flour

  12. 1 tablespoon sherry

Instructions Jump to Ingredients ↑

  1. Cut eggplants in halves and scoop out inside, leaving shell half inch thick.

  2. Soak 1/2 cup breadcrumbs in 1/2 cup stock ten minutes, then add cooked chicken, 2 tablespoons melted vegetable shortening, egg, well beaten, and seasoning of salt, pepper and nutmeg.

  3. Divide this forcemeat into eggplants, sprinkle vegetable shorteninged crumbs on top, set them in greased pan, pour in rest of stock and white wine and bake half hour in moderate oven.

  4. Serve on hot dish with following sauce.

  5. Put 1 tablespoon vegetable shortening and 1 tablespoon flour into saucepan and blend over fire, add sherry and 1 cup liquor from pan in which they were baked, and cook five minutes.

  6. Sufficient for three eggplants.


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