1 eggplant
1 small onion finely chopped
1 egg
60g grated cheese
1 cup crumbled potato crisps
2 slices ham
Method: Part boil whole, unpared eggplant for 10 minutes, cut in half lengthways, scoop out pulp leaving a 2.5cm wall. Cut pulp in small pieces. Saute onion in butter. Combine with eggplant pulp, ham and beaten egg. Fill eggplant. Top with cheese and potato crisps. Bake in moderate oven for 35 minutes.
Source: contributed by J. Fisher in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.47.
1 small onion finely chopped
1 egg
60g grated cheese
1 cup crumbled potato crisps
2 slices ham
Method: Part boil whole, unpared eggplant for 10 minutes, cut in half lengthways, scoop out pulp leaving a 2.5cm wall. Cut pulp in small pieces. Saute onion in butter. Combine with eggplant pulp, ham and beaten egg. Fill eggplant. Top with cheese and potato crisps. Bake in moderate oven for 35 minutes.
Source: contributed by J. Fisher in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.47.
