Skip to main content
Main

Egg Plant

A preserved dish of boiled eggplant slices packed in a jar and covered with cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓
Egg Plant

Egg Plant

Ingredients

Directions

Prepare

  1. Peel the eggplant and cut it into thin slices.

  2. Boil the slices in water for 15 minutes.

Pack and cover

  1. Drain the water and pack the slices into a jar.

  2. Cover the slices with cold water.

  3. Sterilize the jar as directed.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Eggplant
The main vegetable; boiling softens its thin slices so they pack neatly into the jar.
Cold water
Covers the packed slices, keeping them submerged in liquid.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes