Ms. Hopkin’s Baked Eggplant

Ms. Hopkin’s Baked Eggplant

The eggplant….a vegetable not used often in our household.  In fact, my five year old never tasted one before today.  I’m happy to report that she hated it….a lot.  Next time I try and feed it to her, I probably ought to put her favorite food group on it….cheese.  I really enjoyed this, but I love vegetables.  I might steer clear of eggplant recipes in the near future for her sake.

On to how this eggplant recipe is made.  It is very easy to make.  It took me about 20 minutes to prep all the ingredients.  After I had everything in the eggplant shells, I thought to myself that I should have rough chopped the vegetables and put them in my food processor and pulsed them a few times.  It would have been much faster.

Baked Eggplant Ingredients

This is what the finished dish looked like before I put it into the oven.  The cost of the ingredients was about $4.73 for this recipe.  I easily fed my family of 4 with this and still have half of one of the stuffed eggplants left over.

Baked Eggplant Before Baking

Original Recipe

This is the recipe that won third prize in the recipe contest run by The Baltimore Sun in 1911.  It is for Baked Eggplant and was submitted by Martha E. Hopkins of 240 South Ann Street.  The recipe is as follows.

Baked Eggplant.  Cut in half a nice smooth eggplant.  Scoop out the centre, leaving about 1/3 inch with the skin.  Chop the inside of the eggplant very fine, adding 2 tomatoes, 1 onion, 1 green pepper, a few bread crumbs and a little parsley.  Onion and pepper to be chopped separately very fine.  Salt, pepper and butter.  When all are mixed very smooth, fill the shell, buttering the top.  Then bake for 1/2 hour.

BAKED EGGPLANT

Baked Eggplant

Stuffed Eggplant recipe from 1911; third prize winner in a recipe contest run by The Baltimore Sun.
Course Side Dish
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 1 ea eggplant
  • 2 ea tomatoes
  • 1 ea onion
  • 1 ea green bell pepper
  • 1/4 cup bread crumbs
  • 3 tbsp butter
  • 3 tbsp parsley
  • 1 tsp Salt
  • 1/2 tsp pepper

Instructions

  1. Cut the eggplant in half lengthwise and scoop out the middle, leaving about 1/3 inch with the skin.
  2. Chop the inside of the eggplant, tomatoes, onion, green pepper and parsley into small pieces.
  3. Salt, pepper, 1 tbsp melted butter and the bread crumbs to the vegetable mix.
  4. Fill the shells with the mixture and add 1 tbsp sliced butter to the top of each half.
  5. Bake 400 degrees for 40 minutes.

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