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Stuffed Aubergines

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Stuffed Aubergines

Ingredients

Directions

  1. Wash and peel the aubergines.

  2. Cut them in half lengthwise.

  3. Scoop out the center part.

  4. Fill the hollowed aubergines with forcemeat.

  5. Cook and serve similarly to Stuffed Cabbage.

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.

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