Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half saltspoonful cayenne
- one teaspoonful chopped parsley
- one-half teaspoon- ful chopped onion
- two lengthwise
- parsley
Directions
spoonful salt, one-half saltspoonful cayenne, one-half teaspoon- ful chopped onion, one teaspoonful chopped parsley. Cook onion and parsley in a large frying pan three minutes, then add one- half the bread crumbs. Divide the egg plant in two lengthwise, and with a spoon scoop out the greater part, leaving a shell nearly an inch thick. Chop this fine and add it to the bread crumb mixture in the frying pan. Cook the whole slowly, stirring often for ten or fifteen minutes. Remove from the fire, add the egg well beaten, and fill the shells, covering with remainder of the crumbs, and dotting with bits of butter. Bake in a hot oven twenty minutes, and serve very hot.