planked eggplant
(1 rating)
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This is part of a series of 'eggplant' recipes taken from a vintage cookbook. Please use any light oil of your choice instead of the fats and butter listed. I usually use Canola oil.
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
1 Hr 25 Min
Ingredients For planked eggplant
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1large eggplant
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2 Tbspbutter
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2 Tbspflour
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1 cmilk
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1 1/2 camerican cheese
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1 1/2 csoft bread crumbs
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1 Tbspgrated onion
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1 Tbsptomato catchup
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2eggs, separated
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salt & pepper to taste
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whole onions, cooked and buttered
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broiled tomato halves
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mashed potatoes
How To Make planked eggplant
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1Wash eggplant, cut lengthwise into halves and scrape out centers, leaving 1/2 inch shells.
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2Cook pulp in small amount of water until tender, mash and drain.
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3Melt butter, blend in flour, add milk gradually and cook, stirring constantly until thickened.
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4Add mashed eggplant, cheese, crumbs, onion, catchup and egg yolks.
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5Season. Fold in beaten egg whites and fill shells.
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6Bake in moderate oven (350 degrees F.) 1 1/4 hours.
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7Place hot shells on large plank, surround with onions and tomato halves. Force hot mashed potatoes through a pastry tube for a border.
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8Heat in 350 degree F. oven 10 minutes. Garnish with parsley.
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