Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1913-03-12
DlSHEs OF EGGPLANT
MANY WAYS iN WHICH oElscAcy
Nay BE SERVED.
saGte Is One Excellent Manner,
Though Fried or eroIIed May ss
Recommended - Many Cooks
Prefer Plant Scaiioped.

Eggplant Saute.-peel 8 SOOQ-SlZeo
eggplant and cut It in half-inch slices
Dip the slices In well beaten egS and
roll in fine crumbs seasoned with salt
and pepper. Saute the slices in very
hot fat, browning first one side, then
the other. Some old-fashioned house
wives believe eggplant cooked in this
way Is better when the slices, with
salt rubbed between them, are put
under plate weighted down with a
f1atirun for an hour or two before
cooking. This process is supposed to
press out superduous moisture, but
salt robs eggplant Of its crispuess.
Fried Eggplant--Prepare the vege-
table as II for a saute, but fry the
slices in deep, hot fat instead Of in a
skillet or frying pan. Remove them
when they are an even golden brown
and drain ON brown paper.
Broiled Eggplant-Peel and cut an
eggplant In slices about a quarter OF
an inch thick. Over each slice rub a
little olive oil and dust salt and pep
per. Arrange them on a wire broiler
and brown for three. minutes on each
side over hot fire.
Broiled Eggplant.-Broil a whole
eggplant in kettle of unsalted water
for thirty minutes Take out the egg
plant, peel it and cut it in two length
wise. Tie each half in a piece OF
cheesecloth and boil for another half
hour in kettle Of salted water. BY
this time it should be tender; If not
boil little longer. Unfasten the
cheesecloth and turn the contents
carefully into a hot dish. Pour over
1t hollandaise sauce or highly sea-
soned drawn butter sauce.
Stewed Eggpiant.-Peel an egg
plant and cut it into cubes. Toss the
pieces into q stewpan with lump OF
butter and pepper and salt and cook
for ten or fifteen minutes. Halt cover
the eggplant with stock or boiling wa
ter and stew slowly until tender. At
the last minute add the yolk OF an
egg, beaten up with the juice Of lem
on and some finely chopped parsley
Pour the mixture on small pieces OF
hot buttered toast and serve at once
Maahed Eggplant.--Siice two sweet
green peppers and On onion and place
them In o covered dish for several
hours with the juice Of sweet lime
or o little lemon Juice. Roast an egg
psant whole In the oven. When 1t 10
done take 1t out, open it and SCOOP out
the interior Mash It thoroughly with
. potato unHshaE, removing any lumps
and adding butter. pepper and salt a
Nttle mustard Is liked by some per
sosa, but should be added sparingly
When the eggplant IS as smooth az
possible add the chopped peppers and
onion and little lime or lemon juice
Scallopcd Eggplant.-Remove the
sktn from an eggplant and cut it In
cubes. Boil them for twenty or thiF
ty minutes. Butter baking dish, pu'
In 9 layer Of the cooked eggplant, a
layer Of buttered crumbs seasoned
with salt and pepper. then a layer OF
eggplant, and alternate layers until
the dish is full. The last layer should
consist Of buttered crumbs. Pour
cream or milk thickened with very
little -four into the dish until it shows
through the crumbs. Cook covered fol
thirty minutes and then rer1ove cover
and brown for ten minutes.