2 eggplants 3 eggs 2 cups wheat flour 4/9 lb. margarine 2/9 lb. bacon 1/2 cup water 1 tbsp. vegetable oil 1 bulb onion salt, pepper | Directions: Cream flour with margarine and a dash of salt, pour water and knead the dough. Cut thinly eggplants, onion and bacon, adjust with salt and pepper and fry in oil. Roll the dough out, put it in mold, making rims. Scatter over prepared stuffing, cover with whisked eggs and bake in oven. |
