Hopkinsville Kentuckian. [volume] (Hopkinsville, Ky.) 1889-1918, 1913-03-13
DISHES OF EGGPLANT
MANY WAYS IN WHICH DELlcAcY
MAY BE SERVED.
saute 10 One Excellent Manner
Though Fried or BrolIed May Be
Recommended - Many Cooks
Prefer Plant scalIoped.

Eggplant saute.-Peel a good-sized
eggplant and cut II in half-inch slices
Dip the slices in well beaten egg 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 oId-fashioned house
wives believe eggplant cooked in this
way is better when the slices, with
salt rubbed between them. are put
under a plate weighted down with
flatiron for an hour or two before
cooking. This process is supposed to
press out superhuous moisture. but
salt robs eggplant of its crispness.
Fried ggplant.-Prepare the vege-
table as If for a saute. but fry the
slices in deep, hot fat instead of In
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 quarter OF
an inch thick Over each slice rub q
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 a kettle Of unsalted water
for thirty minutes. Take out the egg
plant. peel 1t and cut 1t in two length.
wise Tie each half in piece OF
cheesecloth and boil for another hall
hour in a kettle of sailed 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 Eggplant-Peel an egg
plant and cut 1t into cubes. Toss the
pieces into stewpan with a lump OF
butter and pepper and salt and cook
for ten or fifteen minutes. Half cover
the eggplant with stock or boiling wa
ter and stew slowly until tender. Al
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
Mashed Eggplant.-Slice two sweet
green peppers and an onion and place
them In a covered dish for several
hours with the juice of a sweet lime
or little lemon juice. Roast an egg
plant whole in the oven. When 1t is
done take 1t out, open it and scoop out
the interior Mash it thoroughly with
a potato masher, removing any Jumps
and adding butter, pepper and salt A
little mustard is liked by some per
sons, but should be added sparingly.
When the eggplant is as smooth as
possible add the chopped peppers and
onion and a little lime or lemon Juice.
Scalloped Eggplant.-Remove the
skin from an eggplant and cut 1t In
cubes. Boil them for twenty or thir.
ty minutes. Butter a baking dish, put
in a layer of tho cooked eggplant, a
layer of buttered crumbs seasoned
with salt and pepper, then 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 a very
little -four into the dish until 1t shows
through the crumbs. Cook covered fol
thirty minutes and then remove cove'
and brown for ten minutes.