{"id":6825,"slug":"eggplant-croquettes-roumanian","title":"EGGPLANT CROQUETTES (ROUMANIAN)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["eggplant","two eggs","salt","pepper","two tablespoons of matzoth or white flour or bread crumbs","butter or oil"],"ingredients_norm":["eggplant","egg","salt","pepper","matzo or white flour or bread crumb","butter or oil"],"steps":["Peel the eggplant, place in hot water and boil until tender, drain.","Add two eggs, salt, pepper, two tablespoons of matzoth or white flour or bread crumbs, beat together.","Fry in butter or oil by tablespoonfuls."],"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:w18:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d3d21df2c8c85c7fbb25039c4333e28b40e4d4bbb884847e638b242f8ca93e1a","created_at":"2026-08-02T16:55:59Z","updated_at":"2026-08-02T17:11:32Z","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/eggplant-croquettes-roumanian"}