Aubergines à la Turque

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
Instructions (10)
  1. Cut the ends from the eggplant.
  2. Remove the centre of the fruit with a teaspoon.
  3. Replace the removed centre with a mixture of equal parts of cold cooked rice and minced cooked meat.
  4. Season the mixture with blanched and finely minced onion, freshly ground black pepper, and salt.
  5. Fry the fruit with a bouquet (thyme, parsley, bay leaf, etc.) in oil, butter, or clarified dripping, for two or three minutes.
  6. Drain the fruit.
  7. Lay the fruit in a stew pan with sufficient thin tomato sauce to cover it and the bunch of herbs.
  8. Stew gently till tender.
  9. Remove the herbs.
  10. Dish the vegetable on a hot dish with the tomato sauce over and round it.
Original Text · last edited 4 days ago
Aubergines à la Turque.—Cut the ends from the egg plant, and remove the centre of the fruit with a teaspoon, replacing this with a mixture of equal parts of cold cooked rice and minced cooked meat, seasoning with blanched and finely minced onion, freshly ground black pepper, and salt; now fry the fruit with a bouquet (thyme, parsley, bay leaf, etc.) in oil, butter, or clarified dripping, for two or three minutes, then drain it, lay in a stew pan with sufficient thin tomato sauce to cover it and the bunch of herbs, and stew gently till tender; then remove the herbs and dish the vegetable on a hot dish with the tomato sauce over and round it. As a general principle the aubergine may be cooked by any process adopted for tomatoes, with which, indeed, foreign cooks treat it as interchangeable.
Notes
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