THE EGG PLANT
A FAMOUS AMERICAN DISH This plant is not very well-known in Auckland. It is an annual first cultivated in the warmer regions before the Middle Ages and is supposed to have come from Arabia or India. The plant is easily raised from seed
wn in boxes and transplanted when *ge enough. The fruits are eggaped about six inches long and
three inches in diameter and of a velvety black colour. The plants when young should be pinched to make
them branch and when the fruit sets four only should be allowed to remain on the plant, otherwise the fruit will be small. They can be used before or after ripening in a variety of ways. An easy method is to cut the fruit into slices half an inch thick and soak In salty water overnight. They are then squeezed, par-boiled and fried in oil or butter with grated crumbs. Salt and pepper can be added according to your own taste. Egg fruit can also be boiled in the same way as marrow and bear a similar taste when prepared in this fashion. Plant seedlings out in rows IS inches apart and 2* feet between the rows.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19271029.2.206
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Sun (Auckland), Volume I, Issue 188, 29 October 1927, Page 26 (Supplement)
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199THE EGG PLANT Sun (Auckland), Volume I, Issue 188, 29 October 1927, Page 26 (Supplement)
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