Creamed Eggplant Recipe

(3 votes)

1 quart diced eggplant
1 pint water
1 cup milk
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon celery salt

Peel the eggplant, and cut into three-quarter inch cubes. Cook in boiling, salted water. When tender, drain off the liquid. Make a white sauce of the milk, flour, butter, celery salt and one-half the salt. Mix the eggplant with the white sauce, and cook a few minutes.

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