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BAKED EGGPLANT

(Vegetables) - (The International Jewish Cook Book)







Parboil eggplant until tender, but not soft, in boiling salted water.
Cut in half crosswise with a sharp knife. Scrape out the inside and do
not break the skin.
Heat one tablespoon of butter, add a minced onion, brown, then scraped
eggplant, bread crumbs, salt and pepper to taste and an egg yolk. Mix
well together, refill shells, place in dripping pan in oven--baste with
butter or sprinkle cracker crumbs on top with bits of butter--baste
often and brown nicely.











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