A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Minced veal or chicken in the place of ham, is equally as good and many prefer it.
Preserved exactly as written in the original source
Cut the egg-plant in two
Scrape out all the inside and put it in a saucepan with a little minced ham
Cover with water and boil until soft
Drain off the water
Add two tablespoonfuls of grated crumbs, a tablespoonful of butter, half a minced onion, salt and pepper
Stuff each half of the hull with the mixture
Add a small lump of butter to each and bake fifteen minutes
Modern guidance to help you succeed with this vintage recipe
Boiling the eggplant flesh before stuffing serves two purposes: it collapses the vegetable's spongy cell structure, preventing it from absorbing excessive oil during baking, and it removes some of the bitter compounds that can make eggplant unpleasant. The breadcrumbs absorb excess moisture from the cooked eggplant, creating a cohesive filling that holds together when sliced, while the butter provides fat for browning and flavor development during the final bake.
The eggplant can be boiled, drained, and mixed with the filling ingredients up to 1 day ahead. Store the shells and filling separately in the refrigerator, covered. Stuff the shells and bake just before serving, adding an extra 5 minutes to the baking time if starting from cold.
Store leftover stuffed eggplant in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until warmed through. The filling may release some liquid upon reheating; drain before serving if needed. Not recommended for freezing as the eggplant texture becomes mushy.
AI-generated tips from Chef Cecil's culinary database
The eggplant can be boiled, drained, and mixed with the filling ingredients up to 1 day ahead. Store the shells and filling separately in the refrigerator, covered. Stuff the shells and bake just before serving, adding an extra 5 minutes to the baking time if starting from cold.
Store leftover stuffed eggplant in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until warmed through. The filling may release some liquid upon reheating; drain before serving if needed. Not recommended for freezing as the eggplant texture becomes mushy.
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