How to make 1950's Stuffed Capsicum and Fried Eggplant | Dining Through The Decades Episode 4

Hello Darlings! In this weeks episode of Dining through the Decades we make Stuffed Capsicum and Fried Eggplant. Both the recipes were absolutely delicious so be sure to let me know if you try them out!
Next week I make a Maraschino Cherry cake, so stay tuned for that!
Lots of love,
Sage xx

Here are the recipes:

Fried Eggplant:
Pare and cut eggplant in 1/2-inch slices.
Dip into mixture of flour, salt and pepper OR
Into one beaten egg mixed with 1 tablespoon water, then into cracker crumbs.
Fry slowly in hot fat until both sides are crisp and brown. Grated cheese may be sprinkled between two thin slices before frying. If desired, serve with Catsup Sauce.

Vegetable-stuffed Peppers/Capsicum
6 medium peppers
1 1/2 cups canned or fresh corn
1 cup diced fresh or canned tomatoes
1/2 cup soft bread crumbs
1/4 cup finely chopped celery
2 tablespoons melted butter or margarine
1 tablespoon finely chopped onion
2 slightly beaten eggs
1 1/4 teaspoon of salt
Dash of pepper

Method:
Remove tops and seeds from peppers; par boil 5 minutes; drain.
Combine remaining ingredients and stuff peppers.
Place upright in greased 10x6x1 1/2-inch baking dish; add small amount of water.
Cover and bake in moderate oven (350 F/ 176 C) 1 hour.
Makes 6 servings.

Видео How to make 1950's Stuffed Capsicum and Fried Eggplant | Dining Through The Decades Episode 4 канала Sage Lilleyman