Eggplant Patties Recipe

Take two medium-sized eggplants, steam or bake until tender; then cut

lengthwise into halves. Scoop out the pulp, cut the pulp in small bits

and set aside. Keep the skins for the patties. Mince an onion, brown it

in oil or crisco. When nicely browned, add a quarter of a pound of

either cold or raw minced meat, a little green mango pepper, and the

pulp which was removed from the eggplant. A little Worcestershire sauce

or piccalilli improves this considerably. Fill the empty shells with

this mixture. Cover with crumbs and bake. Large ripe cucumbers are good

prepared the same way. Only they should be peeled before steaming, and

the seeds should be carefully removed. If a gravy could be made of stock

and poured over the patties it would be liked by many.

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