Cooking For 1968 STUFFED EGG PLANT

Press, Volume CVIII, Issue 31780, 10 September 1968, Page 3

Cooking For 1968 STUFFED EGG PLANT

(By CELM TIMMS) The Chinese use eggplant in their cooking quite a lot and this authentic recipe for Eggplant Stuffed With Pork was given to me by a Chinese chef. It is the sort of dish for a rather special occasion, as it is a little extravagant. To serve four you need—--1 large eggplant or 3 small ones jib lean pork i teaspoon salt

i teaspoon black pepper i teaspoon monosodium glutamate 1 egg yolk. Method.—Mince the pork finely and mix with the pepper and salt. Wash eggplant but do not peel. Cut a slice from each end and scoop out seeds and a little of the pulp. Cut pulp finely and add to the pork then fill the cavity with the mixture. Replace both ends and fasten with toothpicks. Place in saucepan with half a cupful of water and cover tightly with lid. Simmer until egg-

plant is soft, turning once or twice during the cooking. Remove from pan when cooked and cut crosswise into half-inch slices. Measure about t cupful of the liquid in which the eggplant was cooked and add to this the monosodium glutamate, and salt and pepper to taste, then stir in the beaten egg yolk. Simmer for three minutes but do not allow to boil. Pour over eggplant slices and serve. Clothes Shop.—The clothes shop organised annually to raise money for blind persons and urgent cases of hardship in aged and frail persons in Christchurch will be held in the Caledonian Hall on Friday, September 20. Last year a record amount of $1425 was raised.