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Egg Plant Omelet

A dish of sliced eggplant boiled after soaking in salt water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Egg Plant Omelet

Ingredients

Directions

Prepare

  1. Peel the eggplant and slice it.

  2. Soak the slices in strong salt water for 1 hour.

Cook

  1. Remove the eggplant from the salt water and place it in a saucepan.

  2. Add fresh water and boil until tender.

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.

Explore the science

What each ingredient does

Eggplant
Forms the main body of the dish, becoming soft and tender when boiled.

“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.

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