EGG-PLANT, No. 5.
(French mode.)
156. Cut an egg-plant in half, but do not cut off the rind. Then with a sharp knife score it very deeply, both lengthwise and crosswise, but be careful not to break the skin in so doing. Place each half in a pan with the scored side up, season it with pepper and salt, and over this pour some sweet oil or melted butter, if preferred. Set it in an oven and cook it slowly till the plant is perfectly soft. The top should be brown.