Eggplant
Do not pare ahead of time as it will discolour, May be cut crosswise in thick slices, dipped in seasoned flour or in egg and breadcrumbs and FRIED in hot bacon fat or salad oil till brown and tender, about 6 to 8 minutes. Or STUFF and BAKE, much like green peppers, by boiling first, unpeeled, till tender, then halve crosswise. Scoop out pulp, leaving a thick shell Mash the pulp, mix with an equal quantity of breadcrumbs, grated onion to taste, chopped tomato, melted butter or cream, some minced ham or liver sausage as desired Fill the shells, already dusted with salt; cover with a sprinkling of breadcrumbs, dot with butter, and bake till brown and cooked, about 30 minutes, moderate oven, with enough water to keep from sticking.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19560329.2.52
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New Zealand Listener, Volume 34, Issue 869, 29 March 1956, Page 23
Word count
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131Eggplant New Zealand Listener, Volume 34, Issue 869, 29 March 1956, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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