{"id":7016,"slug":"broiled-eggplant","title":"BROILED EGGPLANT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["eggplant","salt","pepper","olive oil","dried bread crumbs"],"ingredients_norm":["eggplant","salt","pepper","olive oil","dried bread crumb"],"steps":["Slice the eggplant and drain it as for frying; spread the slices on a dish; season with salt and pepper; baste with olive oil; sprinkle with dried bread crumbs and broil."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w33:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d790332df09cfc6eacc9a743c365f0493000cf3d727f65bd8717b8764fcc199d","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T16:57:04Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/broiled-eggplant"}