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Aubergine Omelet

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

Ingredients

Directions

  1. Peel and slice the aubergine.

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

  3. Drain and place the aubergine in a saucepan with fresh water.

  4. Boil until tender.

  5. Prepare the omelet and fold the cooked aubergine into the center.

  6. Serve immediately.

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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