1931 Cuban Cookery by Blanche Z de Baralt

, 82

STUFFED EGG PLANT. 4 medium egg plants 2 eggs 1 cup stale bread crumbs 1 cup · milk 1 small onion 3 tomatoes

2 oz. grated cheese 2 oz. butter or lard. Cut egg plants in two, lenghtwise, let stand at least an hour in well salted water -this removes any bitter taste– then in. fresh boiling water until cooked. Take out and allow . to cool. With a small spoon remove the pulp carefully so .as not to damag'e the shell. Mash and add the bread crumbs which have been previously soaked in milk and the egg yolks. Brown the chopped onion in a little butter and add the minced tomatoes, season with salt and pepper~ when done, add to the pulp, work it all into a smooth paste put in part of grated cheese and a little more butter, then the whites of the eggs stiffly beaten. Fill the s h ells, and hnish with the