Stuffed eggplant with pineapple

The Presbyterian Cookery Book of Good and Tried Recipes: compiled for the Presbyterian Women’s Missionary Union first edition 1950 Sydney

Ingredients: Egg plant; 1 cup breadcrumbs; 3/4 cup drained crushed pineapple; 2 tblsp butter; ½ tsp nutmeg; 1 beaten egg; a little rich milk; salt; pepper; buttered breadcrumbs

Method: Soak an egg plant in cold salted water for 1 hour, then parboil it for 20 minutes. Scoop out the pulp, keeping away from rind. Drain and dry through a sieve. Mix pulp with breadcrumbs, pineapple, butter, nutmeg, egg, and just enough rich milk to make a good stuffing consistency. Season this mixture with salt and pepper. Stuff egg plant shells, cover top with buttered breadcrumbs, and bake for about 20 minutes in a moderate oven.