Stuffed Eggplant from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cut the eggplant in the middle lengthwise and put to boil in cold water for about half an hour, or until tender. Then take out of the water and set to cool. When quite cool, take out the seeds and ...
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Ingredients
- 6 Eggplants of Good Size
- ½ Cupfuls of Bread, Wet and Squeezed
- A Tomato
- An Onion
- A Clove of Garlic
- Thyme, Parsley, Bay Leaf
- 2 Tablespoonfuls of Butter
- Bread Crumbs
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