This surprisingly tasty all-veggie 1930s recipe is perfect for a filling vegetarian dinner or large savoury.
Original Recipe: 'Stuffed Aubergine' (Book 5, 1936)
Speed: 50 minutes | Serves: 1-2
1 large Aubergine
1 egg yolk
1 small Onion or Shallot, minced
2 tbsp. fresh white Breadcrumbs
1 tbsp. Butter or Margarine (plus extra for basting)
½ tsp. Parsley (the recipe did not specify whether to use fresh or dried parsley - we used fresh)
Paprika (about ½ tsp.)
Salt (about ¼ tsp.)
Pepper (about ¼ tsp.)
1. Pre-heat the oven to 180°C fan (350°F/Gas Mark 4).
2. Parboil the aubergine in boiling salted water till tender but not soft (about 10 minutes)
3. Without breaking the skin, cut the aubergine in half length-ways and scrape out the inside into a bowl/pan. Put the aubergine shells into a well buttered fire-proof dish.
4. Melt the butter or margarine in a saucepan and stir into this the minced shallot or onion and brown them slightly.
5. Stir into this the aubergine pulp, breadcrumbs, seasoning and egg yolk. Mix together well in the saucepan over a low heat until combined (about 30 seconds), then remove from the heat.
6. Fill the aubergine shells with this mixture and bake for half an hour in the oven, basting frequently with a little butter until nicely browned (about half an hour).
7. Remove from the oven and serve immediately.
'Variation: Add 60-90g of chopped, fried mushrooms to the stuffing.'
Original Recipe for 'Stuffed Aubergine'
BOOK 5: Cookery Illustrated and Household Management (1936)
Author: Elizabeth Craig
Publisher: Odhams Press Limited, Long Acre, London, W.C.2