Egg Plant
Ingredients
- 1 eggplant
- 1 tablespoon water
- 1 teaspoon salt
- 1/2 cup cracker crumbs
- 2 tablespoon lard
- 1 tablespoon egg yolk
Directions
- Peel and slice the egg plant in slices one-half an inch thick.
- Sprinkle each slice with salt.
- Place the slices on top and allow to stand for two hours.
- This drains out the liquid.
- Wipe each piece with a cloth and dip in the beaten egg-yolk, to which the water has been added.
- Dip in the cracker crumbs.
- Place the lard in a frying-pan, and when very hot, add the slices of egg plant.
- Brown thoroughly on both sides, lower the fire and cook five minutes.
- Serve on a hot platter with the slices overlapping each other.
Other Information
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Side
Ingredients: eggplant, water, salt, cracker crumb, lard, egg yolk
Equipment: measuring cups, measuring spoons, knife, egg beater, strainer, stove
See Also
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Source: A Thousand Ways To Please a Husband (1917-01-01)
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Sauted Halibu
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Source: A Thousand Ways To Please a Husband (1917-01-01)
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Yeast Refrigerator Cookies
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Contributor: Sharon Athrop
Source: Stout's Favorites (2020-03-07)
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Equipment: measuring cups, measuring spoons, sifter, pastry cutter, egg beater, refrigerator, rolling pin, oven, baking sheet
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Ingredients: salt, egg yolk, butter, water, milk, potato, onion
Equipment: measuring spoons, measuring cups, pot
Shourba B'Tarbia (Chicken Soup with Egg and Lemon)
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Soup
Ingredients: chicken, water, egg yolk, onion, lemon juice, salt, pepper
Equipment: measuring cups, measuring spoons, stove
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Source: 120 Wartime Meat Recipes (1942-01-01)
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