1507.—EGG PLANT, BAKED, WITH CHEESE. (Fr.—Aubergine au Parmesan.)
Ingredients.—3 aubergines, ⅓ of a pint of Béchamel sauce (see Sauces, No. 177), 1 tablespoonful of grated Parmesan, butter, salt and pepper, breadcrumbs.
Method.—Parboil the aubergines, then peel, slice them rather thickly, remove the seeds, and arrange neatly in a baking-dish. Mix the Béchamel sauce and cheese together, season to taste, pour it into the baking-dish, and cover lightly with breadcrumbs. Add a few pieces of butter, bake in a moderately hot oven for about ½ an hour, and serve in the dish.
Time.—To bake the aubergines, from 25 to 35 minutes. Average Cost, from 4d. each. Sufficient for 4 or 5 persons. Seasonable from June to November.
1508.—EGG PLANT, FRIED. (Fr.—Aubergines Frites.)
Ingredients.—3 aubergines, 1 finely-chopped onion, salad-oil or butter, flour, cayenne, salt and pepper.
Method.—Parboil the aubergines, then remove the peel and seeds, and slice rather thickly. Press out some of the moisture by means of a dry cloth, then coat lightly with flour seasoned with pepper, cayenne and salt. Fry the onion in hot butter until lightly browned, drain, and replace the butter in the pan, keeping the onion hot. Fry the slices of aubergine in the butter until both sides are lightly browned, then drain well. Sprinkle on the onion, and serve.
Time.—To fry the aubergines, about 10 minutes. Average Cost, from 4d. each. Sufficient for 4 or 5 persons. Seasonable from June to November.
1509.—EGG PLANT, WITH POACHED EGGS. (Fr.—Aubergines aux Oeufs Pochés.)
Ingredients.—3 aubergines, 6 small poached eggs, 1 gill of tomato pulp, 2 tablespoonfuls of chopped ham, 1 tablespoonful of bread-crumbs, ½ an oz. of butter, salt and pepper, chopped parsley.
Method.—Halve the plants, remove the rind and seeds, boil in slightly-salted water until tender, and drain well. Heat the butter, add the tomato pulp, ham, breadcrumbs, and salt and pepper to taste, stir over the fire for a few minutes, then fill the cavities of the aubergines with the mixture. Sprinkle with parsley, make thoroughly hot in the oven, then place a neatly-trimmed poached egg on each half, and serve garnished with tufts of parsley.