The International Jewish Cook Book / 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; / the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

by Florence Kreisler Greenbaum

BROILED OR FRIED EGGPLANT

For preparing eggplant, either to fry or boil, use small eggplant as they are of more delicate flavor than the large ones. Do not cook too rapidly.

BROILED EGGPLANT

Slice the eggplant and drain it as for frying; spread the slices on a dish; season with salt and pepper; baste with olive oil; sprinkle with dried bread crumbs and broil.

EGGPLANT FRIED IN OIL (TURKISH STYLE)

Arrange in oiled pan in layers: one layer of sliced eggplant, one layer of chopped meat seasoned with egg, chopped parsley, salt and pepper; as many layers as desired, add a little olive oil, cover with water. Bake one-half hour.

EGGPLANT (ROUMANIAN)

Brown onion, peel eggplant raw, cut in quarters, put in when onions are brown with a little water and stew; add salt, white pepper, sour salt, red tomatoes; when half done add one-fourth cup of rice, cook until rice is tender.

FRIED EGGPLANT

Pare eggplant, cut in very thin slices. Sprinkle with salt, pile slices on a plate. Cover with a weight to draw out juice; let stand one hour. Dredge with flour and fry slowly in a little butter until crisp and brown, or dip in egg and cracker and fry in deep fat.