Planked Eggplant Recipe

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Planked Eggplant

Nita Clapper

By
@NitaClapper

This is part of a series of 'eggplant' recipes taken from a vintage cookbook. Please use any light oil of your choice instead of the fats and butter listed. I usually use Canola oil.


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Rating:
★★★★★ 1 vote
Serves:
4
Prep:
15 Min
Cook:
1 Hr 25 Min

Ingredients

1
large eggplant
2 Tbsp
butter
2 Tbsp
flour
1 c
milk
1 1/2 c
american cheese
1 1/2 c
soft bread crumbs
1 Tbsp
grated onion
1 Tbsp
tomato catchup
2
eggs, separated
salt & pepper to taste
whole onions, cooked and buttered
broiled tomato halves
mashed potatoes

Step-By-Step

1Wash eggplant, cut lengthwise into halves and scrape out centers, leaving 1/2 inch shells.

2Cook pulp in small amount of water until tender, mash and drain.

3Melt butter, blend in flour, add milk gradually and cook, stirring constantly until thickened.

4Add mashed eggplant, cheese, crumbs, onion, catchup and egg yolks.

5Season. Fold in beaten egg whites and fill shells.

6Bake in moderate oven (350 degrees F.) 1 1/4 hours.

7Place hot shells on large plank, surround with onions and tomato halves. Force hot mashed potatoes through a pastry tube for a border.

8Heat in 350 degree F. oven 10 minutes. Garnish with parsley.

About this Recipe

Course/Dish: Vegetables