{"id":7018,"slug":"eggplant-roumanian","title":"EGGPLANT (ROUMANIAN)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["onion","eggplant","water","salt","white pepper","sour salt","red tomatoes","one-fourth cup of rice"],"ingredients_norm":["onion","eggplant","water","salt","white pepper","sour salt","red tomato","fourth cup of rice"],"steps":["Brown onion, peel eggplant raw, cut in quarters, put in when onions are brown with a little water and stew; add salt, white pepper, sour salt, red tomatoes; when half done add one-fourth cup of rice, cook until rice is tender."],"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:w33:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6580640816c5f46addc02b6158c5f41349000ee07540c271565bce29b53def4e","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/eggplant-roumanian"}