Stuffed eggplant recipes from Ms. Wright, Miss Miler, Ms. Langhorst, Mrs. De Graf and Mrs. Claunch all from the San Francisco area.
Miss Miler’s Stuffed Eggplant Recipe
Put four small eggplants in a saucepan of boiling water; when done put on a flat pan and cut in half; with a spoon take out in the inside without breaking the skin and put it in a dish; add to it 1 egg, a thin slice of bacon, minced very fine, a can of shrimps, pepper and salt. When well mixed fill the skins, then sprinkle with bread crumbs and small pieces of butter; bake in the oven until a nice brown.
Miss Alice Miler, 3222 Seventeenth street – San Francisco Chronicle – 30 Nov 1919
Mrs. Claunch’s Stuffed Eggplant Recipe
Cover an eggplant with boiling water and let simmer about fifteen minutes; remove from the water and cut in halves; scrap out the interior to leave a firm shell and press out the moisture from the pulp. Melt two tablespoonfuls of butter; add half an onion chopped fine and when softened by the heat, add a cup and a half of cold cooked meat, chopped fine. Veal or chicken with a little ham is preferable. Stir in a small tomato chopped fine, then pulp of the eggplant mixed with an equal bulk of grated bread crumbs, a beaten egg, and salt and pepper to taste; cook about ten minutes.
Mixing thoroughly, fill the two shells, giving them a rounded shape on top; cover with half a cup of chopped crackers mixed with three tablespoonfuls of melted butter. Bake until brown and serve very hot.
Mrs. Ben Claunch, 20 Twelfth street – San Francisco Chronicle – 16 Jan 1921
Mrs. De Graf’s Stuffed Eggplant
Cook eggplant fifteen minutes in boiling salted water to cover. Cut a slice from the top and with a spoon remove the pulp, being careful not to break the shell. Chop the pulp and add one cup soft bread crumbs. Melt two tablespoons butter or bacon fat and brown half tablespoon finely chopped onion in it. Add this to pulp mixture, season with salt and pepper and if necessary moisten with a little stock or water; cook five minutes, cool slightly and add one well beaten egg. Refill eggplant, cover with buttered crumbs and bake about twenty-five minutes in a hot oven.
Mrs. Belle De Graf – San Francisco Chronicle – 21 Nov 1920
Ms. Langhorst’s Stuff Eggplant Recipe
Cook eggplant fifteen minutes in boiling salted water. Cut eggplant lengthwise and scoop out most of the inside, being careful not to work too closely to the skin. Chop pulp and add one cup soft stale bread crumbs, a slice of bacon chopped rather fine, some chopped mushroom buttons and a little onion also chopped. Season with salt and pepper and if too dry moisten with a little stock. Fill each half with the mixture, lay in a well-buttered pan and bake from twenty to twenty-five minutes in a hot oven.
Katherine Langhorst, 1720 Jaynes street, Berkeley – San Francisco Chronicle – 12 Sep 1920
Ms. Wright’s Stuffed Eggplant (A Turkish Recipe)
Cut off the tops of two small eggplants, chop the inside with as much calf’s liver and breadcrumbs, herbs, egg and a little salt and pepper. Fill, add crumbs and butter and bake 30 minutes.
Ms. Marie Wright, 1298 Union Street, city – The San Francisco Call – 25 May 1913