Planked Stuffed Eggplant (Aubergine) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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A dramatic presentation for a homey vegetable. From the Creole chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947. Ingredients:
1 large eggplant, washed and cut in half lengthwise |
2 tablespoons butter |
2 tablespoons flour |
1 cup milk |
1 1/2 cups american cheese, grated |
1 1/2 cups soft breadcrumbs |
1 tablespoon onion, grated |
1 tablespoon ketchup |
2 eggs, separated |
salt and pepper |
4 small whole onions, cooked and buttered (for garnish) |
2 tomatoes, halved and broiled (for garnish) |
2 cups mashed potatoes (for garnish) |
parsley, chopped (for garnish) |
Directions:
1. Scrape out the centers of the eggplant halves, leaving 1/2 inch shells.
2. Sprinkle shells with salt and invert them.
3. Cook eggplant pulp until very tender in a small amount water, drain and mash.
4. Melt butter, blend in flour and add milk gradually, stirring constantly until thick and smooth.
5. Add mashed eggplant, cheese, crumbs, onion, ketchup and egg yolks; season to taste.
6. Beat egg whites and fold into mixture; fill rinsed shells.
7. Bake at 350F 1 1/4 hours until firm.
8. Place hot filled shells on a large plank, surround with onions and tomatoes.
9. Pipe hot seasoned mashed potatoes through a pastry bag for decorative border around rim.
10. Replace in oven for ten minutes.
11. Place broiled tomatoes and cooked onions decoratively around the eggplant and sprinkle with parsley.
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