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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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When you didn't have oysters and you wanted oyster stew what did you do? From an old recipe. Ingredients:
2 (1 lb) eggplants |
1 quart sweet milk |
4 tablespoons butter |
1 teaspoon salt |
12 saltine crackers, crushed |
1/2 cup chopped onion (optional) |
1/2 cup celery (optional) |
hot sauce (optional) |
1 teaspoon vegetarian worcestershire sauce (optional) |
Directions:
1. Peel the eggplant and cut into 1 inch cubes then boil in a small bit of water for 10 minutes.
2. Drain then add the milk, butter, salt and crackers.
3. Simmer five minutes.
4. Serve hot.
5. If using the onions and celery saute them in 3 tbsp of butter and add to soup mix. Add the hot sauce or Worcestershire sauce before serving or during simmer.
6. Note: Non Vegetarians can use regular worcestershire sauce.
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