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Curried Stuffed Eggplant

(Curry.) - (The Khaki Kook Book)







Make a curry mince as for No. 9. See that when the meat is cooked there

is plenty of liquid. Thicken this mince and gravy with bread crumbs and

let stand. Cut the eggplant in half lengthwise, and steam or bake in a

very slow oven. When about half cooked, scoop out the center of about

each half. Be careful to save the vegetable that you scoop out and mix

it with the curry and breadcrumb mixture. Stuff the eggplant shell with

this mixture, cover the top with crumbs, and bake. Excellent either hot

or cold. A half pound of meat is enough to nicely stuff one eggplant.











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