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STUFFED EGG PLANT.
4
medium egg plants
2 eggs
1
cup stale bread crumbs
1
cup · milk
1 small onion
3 tomatoes
2
oz.
grated cheese
2 oz. butter or lard.
Cut egg plants in two, lenghtwise,
let stand at least an hour in well salted
water -this removes any bitter taste–
then in. fresh boiling water until cooked.
Take out and allow . to cool.
With a small spoon remove the
pulp carefully so .as not to damag'e the
shell. Mash and add the bread crumbs
which have been previously soaked in
milk and the egg yolks. Brown the
chopped onion in a little butter and add
the minced tomatoes, season with salt
and
pepper~
when done, add to the pulp,
work it all into a smooth paste put
in part of grated cheese and a little more
butter, then the whites of the eggs
stiffly beaten.
Fill the s h ells, and hnish with the