CookEat Recipe

Eggplant Sacramento

Name: Eggplant Sacramento
Ingredients: 3 Eggplant — THREE very small even-sized eggplants, halved LENGTHWISE into SIX half-shells; score flesh without cutting skins.; 1 Ounce Raw ham — Uncooked lean CURED pork ham, FINELY CHOPPED; ONE ounce. No cooked lunch ham or new soaking/braising step.; 1 Ounce Cooked beef tongue — Plain commercially COOKED beef tongue, CHOPPED; ONE ounce, already cooked before filling.; 1 Garlic bean (source count) Garlic — ONE small garlic clove as the historical bean approximation, CHOPPED; mass unspecified.; 2 Tomato — TWO RED tomatoes, peeled and FINELY CHOPPED.; 0.5 Teaspoon Parsley — FINELY CHOPPED parsley INSIDE filling, HALF teaspoon; separate from garnish.; 3 Tablespoon Breadcrumbs — Bread crumbs INSIDE filling; source unit: tablespoon; 2 Pasteurized egg yolk — TWO pasteurized egg-yolk equivalents for filling; no additional whole egg or liquid-volume equivalence.; 0.5 Gill Cream — Cream; source unit: gill; 1 Teaspoon Salt — Salt; source unit: teaspoon; 3 Saltspoon (source measure) White pepper — White pepper; source unit: saltspoon; Breadcrumbs — LITTLE additional breadcrumbs OVER filling; amount unspecified, separate from THREE tablespoons INSIDE.; Butter — A few little butter bits on TOP OF EACH of SIX filled shells, evenly divided; total unspecified.; Parsley — A LITTLE parsley GREENS for garnish; separate from chopped filling parsley.

Six baked eggplant half-shells filled with their chopped flesh, cured ham, cooked beef tongue, tomatoes and cream, with breadcrumbs and butter on top. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1778. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Limites : Eggplant size, shell recovery/capacity, filling yield, product procurement, extra top crumbs, butter bits and garnish parsley remain unmeasured. Bake times are guides; verify the documented 74°C filling centre.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

3 EggplantTHREE very small even-sized eggplants, halved LENGTHWISE into SIX half-shells; score flesh without cutting skins.
1 Ounce Raw hamUncooked lean CURED pork ham, FINELY CHOPPED; ONE ounce. No cooked lunch ham or new soaking/braising step.
1 Ounce Cooked beef tonguePlain commercially COOKED beef tongue, CHOPPED; ONE ounce, already cooked before filling.
1 Garlic bean (source count) GarlicONE small garlic clove as the historical bean approximation, CHOPPED; mass unspecified.
2 TomatoTWO RED tomatoes, peeled and FINELY CHOPPED.
0.5 Teaspoon ParsleyFINELY CHOPPED parsley INSIDE filling, HALF teaspoon; separate from garnish.
3 Tablespoon BreadcrumbsBread crumbs INSIDE filling; source unit: tablespoon
2 Pasteurized egg yolkTWO pasteurized egg-yolk equivalents for filling; no additional whole egg or liquid-volume equivalence.
0.5 Gill CreamCream; source unit: gill
1 Teaspoon SaltSalt; source unit: teaspoon
3 Saltspoon (source measure) White pepperWhite pepper; source unit: saltspoon
BreadcrumbsLITTLE additional breadcrumbs OVER filling; amount unspecified, separate from THREE tablespoons INSIDE.
ButterA few little butter bits on TOP OF EACH of SIX filled shells, evenly divided; total unspecified.
ParsleyA LITTLE parsley GREENS for garnish; separate from chopped filling parsley.

Method

Steps

Step 1
Cut THREE very small even-sized eggplants in HALF LENGTHWISE. Make a few criss-cross incisions in the flesh without touching the skins. Place CUT SIDE UP on a tin and bake for the source THIRTY-minute guide. Scoop out the flesh with a Parisian potato scoop without disturbing the SIX skins; finely chop all recovered flesh.
Step 2
Mix the flesh with ONE ounce FINELY CHOPPED uncooked lean cured ham, ONE ounce CHOPPED already-cooked beef tongue, ONE CHOPPED small garlic clove as the bean approximation, TWO peeled FINELY CHOPPED red tomatoes, HALF teaspoon FINELY CHOPPED parsley, THREE tablespoons breadcrumbs, TWO pasteurized yolk equivalents, HALF gill cream, ONE teaspoon salt and THREE saltspoons white pepper. Thoroughly mix with a wooden spoon.
Step 3
Evenly divide the complete filling among SIX half-shells. Sprinkle a LITTLE additional breadcrumbs OVER, then evenly distribute a few little butter bits on TOP OF EACH. Bake on a tin for the source FIFTEEN-minute guide until the filling centre reaches the documented 74°C.
Step 4
Dress on a dish over a plain food-safe folded napkin lining and decorate with a LITTLE parsley greens; serve.

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