The 1901 Cookbook Archive
No. 536 — Turkish-Style Eggplants
English historical translation of Molokhovets recipe No. 536 from the 1901 Russian cookbook, retaining original methods and measures.
Wash the eggplants, slice lengthwise and fry each slice in Provençal olive oil.
Finely chop peeled carrots, parsnips and tomatoes and fry them in olive oil. Season with salt and pepper and mix.
Spread this vegetable filling over each eggplant slice and reassemble the slices to resemble whole eggplants. Place in a sauté pan, pour over tomato sauce and bake.
Original source: Read Russian recipe No. 536. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.