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.

Pineapple and Eggplant and Cheese

Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney  

 

Eggplant and Pineapple Supreme

4 large eggplants, sliced lengthways; salt; ¼ cup olive oil; 1 cup pasta sauce of choice; 1 clove garlic, crushed; 450g can Golden Circle Pineapple thins, drained and halved; basil laves; 1 cup grated mozzarella cheese; ½ cup parmesan cheese; ½ cup dry breadcrumbs

1. Place eggplant slices on a tray. Sprinkle with salt. Allow to stand for 30 minutes. Rinse well. Pat dry.

2. Arrange eggplant slices on a griller tray. Brush with olive oil. Grill until golden on both sides. Remove to a baking tray.

3. Spread each slice of eggplant with combined pasta sauce and garlic. Top with Golden Circle Pineapple halves and basil leaves.

4. Sprinkle with combined cheeses and breadcrumbs. Bake at 180°C for 15 to 20 minutes. Serve with crusty bread, hummus and salad.

Serves 4.